For all those meat lovers this is the best dishes to try out. It is sure to get you loads of compliments and you can make extra and freeze it for the next day as well.

Clean and cut one bunch of coriander, one bunch of mint leaves and also one bunch of spinach leaves. Blanch the spinach. Blanching means putting the spinach leaves in boiling water for a minute and then allowing it to cool. Choose the spinach well and see that there are no holes in the leaves. Put the blanched spinach in a mixer when cool and churn it along with the coriander and the mint leaves. Remove and keep it aside.

Boil together one teaspoon of poppy seeds and about twelve to fifteen cashews for five minutes and leave them in the boiling water for at least fifteen minutes. Strain the water and put the seeds and cashews in a mixer and bland them well. Heat oil in a heavy bottom pan and add six full green cardamoms and four of five cloves. Once they start to crackle add two very finely chopped onions and one teaspoon of ginger garlic paste and let it cook for five minutes.

Cut the lamb into cube and clean it well. Add this into the pan and mix well till the lamb is well coated. Add five to six chopped tomatoes, a few peppercorns and salt to taste and stir fry for five minutes. Now add about one cup of water, and allow it to boil. Reduce the flame and allow it to simmer till most of the water evaporates. Add the paste of cashew nut and poppy seeds and also the blended spinach puree. Allow it to cook on a slow flame till the lamb is tender. Keep it covered while cooking as it will cook faster.

Remove from the gas and remove on to the serving dish. Just before serving pour some cream in a circular motion over the preparation. This can be served along with white rice and can make up your entire meal. It is not very spicy and the kids can dig into it as well.