Blistered Lamb with Saag

How to make it

1. Pat the lamb dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the ghee in a deep pan over medium-high and griddle the lamb until deeply colored.
3. Add the aromatics with the green chili and peas; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.