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Palak Gosht - a spicy lamb and spinach dish from the Indian subcontinent

INGREDIENTS
1lb lamb, boned and cubed
2lb fresh spinach (or 1lb frozen cooked chopped spinach)
1 small red onion
3 cloves garlic
1in ginger root
4 fresh or 1 small can tomatoes, chopped
½tsp turmeric
Salt
2oz unsalted butter or 4tbsp oil

SPICE MIXTURE
Dried red chilli
1tsp coriander seeds
1tsp cumin seeds

PREPARATION
Dry roast spices until aromatic and then grind. Peel and chop onion, garlic and ginger.

METHOD
If using fresh spinach, wash thoroughly, drain and place wet in a covered pan and cook until softened. Drain and chop finely. If using frozen, defrost. Heat butter or oil in pan and fry onion until light brown. Add garlic, ginger and spice mixture and fry gently for 2 minutes. Add tomatoes, turmeric and salt and continue frying gently, stirring occasionally, until nearly dry and the fat separates. Add meat and cook gently for 5 minutes, turning to coat it in the mixture. Cover with water, bring to boil and simmer, stirring occasionally, for 45 minutes, or until meat is tender. Add spinach, mix well and simmer gently, covered, for 10 minutes. Adjust saltiness if required and serve with boiled rice.