Truly Indian.!

2 large bananas, sliced 1/4" thick
1 cup yogurt
1 pinch cardamom
3 pounds lamb shoulder, cubed
salt and pepper
1/4 cup vegetable oil
2 large onions, finely chopped
4 medium garlic cloves, minced
4 serrano peppers, seeded and minced
1 1/2 tablespoons fresh ginger , minced
1 1/2 tablespoons garam masala
1 tablespoon ground coriander
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
1/4 teaspoon ground cloves
3 large tomatoes, peeled and chopped
2 cups chicken broth
3 1/2 cups water
3 medium baking potatoes, peeled and cubed
1 tablespoon brown sugar
1 1/2 pounds spinach , stems removed leaves coarsely chopped

Combine bananas, yogurt, and cardamom in a medium bowl.
Refrigerate while you make the curry.

Season the lamb with salt and pepper. In a large Dutch oven or nonreactive flameproof casserole, heat the oil over moderately high heat. Working in batches, add a single layer of lamb cubes without crowding and brown on all sides (10 minutes). Transfer to a plate. Repeat with remaining lamb cubes.
Add the onions and cook over moderately high heat until golden brown (5 minutes). Add the garlic, serrano, and ginger and cook until fragrant, about 2 minutes. Add the garam masala, coriander, turmeric, cumin, and cloves and cook, stirring constantly, for 1 minute.
Return the lamb to the casserole and stir, coating the meat with the spice mixture and scraping the bottom of the pan to loosen any browned bits. Add the tomatoes, chicken stock, and water and bring to a boil over high heat. Lower the heat to moderate, cover partially and simmer for 1 hour.
Drain the potatoes, pat dry and add to the casserole. Cook until the sauce is thickened slightly, about 10 minutes. Stir in the brown sugar and spinach. Cook until the spinach is wilted and the potatoes are tender (3 minutes). Season with salt and pepper. Serve the curry hot; over rice; pass the banana raita separately.

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