Lamb shank with greens (an Instapot recipe)

Ingredients

1 bag baby spinach 
Two large lamb legs
2 small red onions (finely diced)

2 tablespoons of each of these spices (chilli, turmeric, garam masala powders)

2 bay leaves

4 pods of whole garlic
2 tablespoons of whole spices (pepper corns, coriander seeds, fried ginger)
1 small can of tomato paste

Cooking oil (I used coconut oil)

Salt and pepper to taste

Step 1: Saute the onion in oil, add the whole spices, garlic pods and let it cook in an Instapot (on the sauté function) for 4 minutes or so until the onion is soft. 

Step 2: Dice the baby spinach leaves and add it to it. Let it cook for another 4 minutes on the sauté function. 

Step 3: Add the tomato can, and the lamb. Cook for approximately 6-7 on Slow cook function on the Instapot. If you would like to cook it faster, you can pressure cook it. 

Step 4: Serve hot with naan or rice. I served it with separately cooked khichadi (rice cooking with lentils, chick peas and kidney beans).