Chicken Saagwala

2 lbs boneless, skinless chicken breast, cut into one inch pieces
3 tablespoons ghee/vegetable oil
3 large onions - finely chopped
2 tablespoons garlic paste (about 15 cloves of garlic mashed to a paste with a little water.)
1 tablespoon ginger paste (3 inches ginger - grated and mashed to a paste with a little water.)
1 tin of chopped tomatoes (400ml)
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon red chilli powder
1 tablespoon garam masala
250g - about two large handfuls of baby spinach leaves
3 - 6 fresh green chillies (I use a lot)
1 bunch fresh coriander leaves
Juice of one lime
2 tablespoons plain yogurt
salt and pepper to taste

I start by preparing the spinach.
Place all of the spinach, chillies, coriander and lime juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.
Now heat the ghee/oil in a wok or large frying pan over medium heat.
When hot, add the chopped onions and fry for about 15 minutes until translucent and soft but not overly browned.
Add the ginger and garlic pastes and allow to sizzle for about 30 seconds.
Pour in the cumin, coriander powder, garam masala and red chilli powder and stir to combine.
Remove the fried onions from the pan and blend until smooth with the tomatoes.
Pour the onion sauce back into the pan and add the lamb pieces.
Cook for about 40 minutes until the meat is nice an tender. You may need to add a small amount of water if the sauce becomes too dry.
To finish, add the spinach puree you made earlier and stir it into the red curry. I love watching the green and red ingredients blend. It makes me hungry!
Cook for a further two more minutes minutes.
Check for seasoning and add the salt and pepper to taste.
Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
Stir in the lime juice and serve.