Lamb Hash With Lima Beans, Spinach, Cumin

• 1 lb spinach, washed and stems snipped
• 3 tbsp vegetable oil
• 1 cup minced onion
• 1 1/2 tbsp minced gingerroot
• 1 1/2 tbsp minced garlic
• 1 lb leaned ground lamb
• 3 4 in green hot chili peppers
• 1 tsp sweet paprika
• 2 1/2 tsp cumin
• 1 tbsp lemon juice
• 1 cup fresh or thawed frozen lima beans

1. cook spinach in covered pan until wilted
2. drain and refresh with cold water and drain well and then chop
3. in heavy skillet, heat oil over mod. heat and cook onion until folder brown
4. add ginger root, garlic and cook over mod. heat for 2 min.
5. add lamb and break up lumps, and cook until no longer pink
6. add chili peppers, paprika, and cumin and stir for 10 sec.
7. stir lemon juice, 1/3 cup of hot water, lima beans and salt and cook covered for 20 min.
8. add spinach, and more water as needed 1 tbsp. at a time, to keep from sticking to skillet and cook for 10 min.

vegetable oil, onion, gingerroot, garlic, ground lamb, peppers, sweet paprika, cumin, lemon juice, beans

Taken from www.epicurious.com/recipes/member/views/lamb-hash-with-lima-beans-spinach-cumin-51295301 (may not work)