Preparation steps 1 Cut the lamb shoulder into 3 cm cubes, trimming off the excess fat. 2 Mix the lamb with the yoghurt, the turmeric and a pinch of salt. 3 Leave the lamb to marinate for 30 min at room temperature. 4 Finely slice the onions. 5 Grate the ginger. 6 Crush the garlic to a paste. 7 Mix the ginger and garlic into a paste. 8 Slit the chillies lengthways. 9 Cut the tomatoes into small dice. 10 Wash the spinach in plenty of cold water. 11 Plunge the spinach into a large pan of boiling water for 1 min. 12 Drain the spinach and refresh it under cold water. 13 Squeeze the spinach to press out the water. 14 Finely chop the spinach with a knife. 15 Heat the oil in a heavy-based casserole over medium heat. 16 Sizzle the cumin seeds, cardamom, cloves, cinnamon and bay leaf for 30 seconds until fragrant. 17 Add the onions and brown them for 15 min, stirring often, until deep golden brown. 18 Fry the ginger-garlic paste and the chillies for 1 min, stirring. 19 Turn up the heat and add the lamb with its marinade. 20 Sear the lamb for 8 min, stirring, until the liquid evaporates and the meat colours. 21 Sprinkle in the paprika and stir it through the meat for 1 min. 22 Add the tomatoes. 23 Cook the masala for 8 min until the tomatoes break down and the oil glistens at the edges. 24 Pour in hot water to just cover the meat. 25 Cover and simmer for 1 h 15 over low heat, stirring from time to time. 26 Meanwhile, rinse the basmati rice in cold water until the water runs clear. 27 Soak the rice for 20 min in cold water. 28 Stir the spinach into the tender lamb. 29 Simmer uncovered for 15 min until the sauce thickens and coats the meat. 30 Meanwhile, drain the rice. 31 Cook the rice in a large pan of boiling salted water for 9 to 10 min. 32 Drain the rice and leave it to rest, covered, for 5 min. 33 Season the curry with salt to taste. 34 Sprinkle with the garam masala. 35 Add the butter and let it melt in, stirring. 36 Serve the saag gosht piping hot with the basmati rice. 