A great spinach recipe for any taste:
Place the lamb in a large enough bowl for about 15 min and cover with warm water, it will lose its dark color that way.
Grind the ginger, garlic and green chilies in a hand mixer. Beat the yogurt and stir it into the puree together with the ground cumin.
Marinate the lamb in this mixture for at least 1 hour, longer if possible. In the meantime, blanch the fresh spinach in boiling salted water for 10 seconds. Drain the water, drain the spinach well (as well as the frozen spinach) and grind it.
Heat the oil together with the cinnamon or bay leaf spice, cardamom and cloves in a saucepan. As soon as the cinnamon or bay spice starts to toast, add the onions and sauté over low or medium heat for 15 minutes.
Sprinkle in the ground coriander and sweat for 2 min, stirring throughout. Mix in the ground cumin, after 10 seconds add a tiny bit of water and simmer briefly on low heat.
Pour the lamb together with the marinade into the saucepan, stir well, simmer over medium heat for 10 min. until the yogurt is absorbed, stirring constantly for another 3 min. Stir in the tomatoes and paradeis pulp and sweat through for a few min. Add the hot water and season with the salt. Lower the heat and cook the meat on low heat with the lid closed. As soon as
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