Description
Ingredients
- 400g lamb neck, cut into small cubes
- 4 garlic cloves, grated
- 1 tbsp finely grated ginger
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 200g basmati rice rinsed well
- 8 curry leaves
- 400ml good-quality lamb or chicken stock
- 100g paneer, chopped
- 200g spinach, cooked and water squeezed out
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