Saag Gosh (Indian Lamb Stew)

• 1/4 cup water
• 1 cup onion, sliced
• 2 garlic cloves, crushed
• 1/2 lb lamb, cut from leg into 1-inch cubes
• 1 large tomatoes, cut into 1-inch cubes
• 5 ounces spinach, washed ready-to-eat
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1/8 teaspoon cayenne pepper
• 1 teaspoon cardamom, ground
• 2 teaspoons butter
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

1. Heat water and onion in a medium nonstick skillet over medium-high heat. Saute onions for five minutes.
2. Add garlic and saute for another minute. Add another tablespoon of water if the skillet becomes too dry.
3. Add meat and brown on all sides for about one minute.
4. Add tomato, spinach and spices. Cover and cook for five minutes.
5. Remove lid. Cook for another five minutes, uncovered.
6. Stir in butter until melted and salt and pepper to taste.
7. Serve over rice.

water, onion, garlic, lamb, tomatoes, cumin, coriander, cayenne pepper, cardamom, butter, salt, black pepper

Taken from www.food.com/recipe/saag-gosh-indian-lamb-stew-326201 (may not work)