Leg of lamb meatballs in a spinach and mustard purée tempered with onions, garlic, ginger and spices. Specialty: Punjab, India the boneless leg of lamb is minced and mixed with ginger, garlic, several ground spices and then rolled into meatballs, steamed, and kept aside. A thick puree is prepared by boiling baby spinach, mustard greens, tomatoes, garlic, ginger and red onions. This puree is then tempered with roasted cumin and coriander seeds, freshly ground masala spices. Finally, the meat balls are added to the spinach-mustard puree and simmered on low heat. This tasty and nutritious dish is served with basmati rice and salad.