Palak Gosht (Punjabi Lamb and Spinach Curry)

From the garden

• 1 lb spinach, tough stems removed, washed well · about 12 packed cups; mature leaves are fine
• 2 medium onions, finely chopped
• 6 cloves garlic, minced
• 2 medium ripe tomatoes, finely chopped
• 2 green chiles, slit lengthwise
• 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric
• 1 tbsp dried fenugreek leaves, crumbled (optional)

From the pantry

• 2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch chunks
• ½ cup plain yogurt
• 2 tbsp fresh ginger, grated, plus a few thin matchsticks for the top
• 2 tsp ground cumin
• 1 tsp chili powder
• ½ tsp ground cinnamon
• 1 pinch ground cloves
• 3 tbsp vegetable oil
• 2 tbsp butter
• ½ lemon, juiced
• 1½ cups basmati rice · for serving
• salt · to taste

1. Toss the lamb with the yogurt, half the garlic, half the ginger, the turmeric, and 1 tsp salt. Marinate at room temperature while you prep everything else, or up to overnight in the fridge.
2. Heat the oil in a Dutch oven over medium. Fry the onions, stirring often, until deep golden brown, 12–15 minutes; this color is the base of the gravy, so do not rush it. Add the remaining garlic and ginger, the cumin, chili powder, cinnamon, and cloves, and cook 1 minute.
3. Add the tomatoes and cook until they break down and the oil separates at the edges, 5–6 minutes. Add the lamb with all its marinade and the slit chiles, stir well, and cook 5 minutes until the yogurt is absorbed. Add 1 cup water, cover, and simmer gently 1 1/4 hours, stirring occasionally, until the lamb is fork-tender. Start the rice during the last 20 minutes.
4. While the lamb cooks, blanch the spinach: drop it into a large pot of boiling salted water for 1 minute, drain, and rinse under cold water to set the color. Squeeze out most of the water, then blend to a coarse puree with 1/4 cup fresh water (a few flecks of leaf are welcome).
5. Stir the spinach puree and fenugreek into the lamb and simmer uncovered 10 minutes, until the gravy is thick and clings to the meat. Stir in the butter and lemon juice and taste for salt.
6. Serve over basmati rice with the ginger matchsticks scattered on top.