Rishta palak curry (Mincemeat Balls and Spinach Curry)

Ingredients

• •500 grams lamb, finely minced
• •Mixture A:
• •1/2 teaspoon ground ginger
• •1/2 teaspoon minced green chili
• •1/4 teaspoon ground cinnamon
• •1/2 teaspoon ground cumin
• •Nutmeg to taste
• •1 teaspoon thick yogurt
• •Salt
• •Mixture B:
• •250 grams spinach
• •60 milliliters vegetable clear butter
• •1 teaspoon turmeric powder, mixed in
• •300 milliliters water
• •4 whole cloves
• •10 whole black peppercorns
• •1/2 teaspoon chili powder
• •1/2 teaspoon minced garlic
• •1 teaspoon minced ginger
• •2 teaspoons tomato puree
• •12 almonds, blanched and halved
• •Salt
• •Fresh Coriander

Directions

1. 1Mix the lamb with mixture A. Shape into a dozen meatballs.
2. 2Heat clear butter, brown meatballs. Drain the meatballs.
3. 3Boil turmeric and water in a second saucepan, add meatballs, simmer 5 minutes at medium heat, drain.
4. 4Reheat leftover clear butter at medium heat in first saucepan, add cloves and peppercorns, fry briefly. Add spinach, fry 5 to 7 minutes.
5. 5Add turmeric, chili, garlic, ginger. Fry until ghee begins to separate.
6. 6Add tomato puree and fry 2 minutes. Add the saved water, meatballs, salt. Cook until thick.
7. 7Serve with almonds and fresh coriander.