Steps
- Toss 400g of lamb neck cut into small cubes with 4 grated garlic cloves, 1 tablespoon of finely grated ginger, and salt. Cover and refrigerate for 2 hours.
- Preheat the oven to 350°F / 180°C. Heat 1 tablespoon of sunflower oil in an ovenproof casserole over medium-high heat and brown the lamb for 5-10 minutes.
- Add 1 large chopped onion, 1 tablespoon of cumin seeds, and 1 tablespoon of nigella seeds. Cook for 5 minutes, then stir in 1 tablespoon of Madras curry paste for 1 minute.
- Add 200g of rinsed basmati rice, 8 curry leaves, and 400ml of lamb broth; bring to a boil. Stir in 100g of chopped paneer and 200g of cooked drained spinach, squeezed dry, and season.
- Seal with foil and a tight lid. Bake for 20 minutes, until the rice is tender and the lamb reaches at least 145°F / 63°C. Rest covered for 10 minutes, then scatter with chopped cilantro and thinly sliced green chili.