📖 Instructions

1. Okay, let's get started! First, dice the lamb into 1-inch cubes. Don't worry about being perfect; rustic is the name of the game here.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb in batches until browned on all sides. This usually takes about 5-7 minutes per batch. Set the browned lamb aside. Don't overcrowd the pot, or the lamb will steam instead of brown – nobody wants that!
3. Reduce the heat to medium. Add the chopped onions and ginger-garlic paste to the pot. Cook, stirring occasionally, until the onions are softened and golden, which is roughly around 5-8 minutes. Your kitchen should already be smelling amazing!
4. Add the ground coriander, cumin, turmeric, chili powder, and garam masala. Cook, stirring constantly, for about 1 minute, until fragrant. This toasting process unlocks the spices' full potential – trust me, it's worth it.
5. Return the browned lamb to the pot. Add the diced tomatoes (with their juices), chicken or vegetable broth, and green chilies (if using). Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the lamb is very tender. The longer it simmers, the richer the flavor becomes. Check the pot every now and then, stirring and adding more broth if needed to prevent sticking.
6. Stir in the coconut milk and spinach. Cook until the spinach is wilted and the curry is heated through, about 5 minutes. Season with salt and pepper to taste. Now's the time to sneak a taste and adjust the seasoning as needed – maybe a little extra chili powder for a kick or a squeeze of lemon juice for brightness.
7. Remove from heat and let stand for a few minutes to allow the flavors to meld. This resting period is crucial for a truly harmonious curry.
8. Garnish with fresh cilantro leaves and a dollop of plain yogurt or coconut cream, if desired. Serve hot with basmati rice or naan bread. Dig in and enjoy the fruits of your labor!
9. If using a blender, transfer a cup or two of the curry to the blender (carefully!). Blend until smooth, then stir back into the pot. An immersion blender works great too. This step is totally optional, but it can add a lovely velvety texture to the curry.