Lamb With Spinach

• 14 cup olive oil
• 12 cup ginger (fresh chopped)
• 2 tablespoons garlic (minced)
• 12 teaspoon turmeric
• 2 chili (red chopped to your taste, not too hot)
• 2 teaspoons cumin
• 1 teaspoon garam masala
• 1 lamb shoulder (small boned out and cut into 4cm chunks)
• 1 teaspoon salt
• 450 g spinach (chopped)
• 2 tomatoes (coarsely chopped)
• 1 cup water
• coriander leaves (to serve)
• steamed rice (to serve)

1. Heat the oil in a medium pot and add the ginger, garlic, turmeric, chilli, cumin and garam masala and cook over a moderate heat until they are aromatic.
2. Then turn the heat to high and add the meat cubes, DO NOT move them or the temperature of your pot will drop too much, after a few minutes start to toss them around until they nhave a little colour and then add the salt, spinach and tomato.
3. When the tomato has softened add the water, lower the heat to very low, cover and simmer for about an hour or until the meat is meltingly tender.
4. If you need more water, add a little, we want a fairly dry curry with a coating sauce.
5. Serve with a scatter of coriander leaves and steamed rice.

olive oil, ginger, garlic, turmeric, chili, cumin, garam masala, lamb shoulder, salt, spinach, tomatoes, water, coriander, rice

Taken from www.food.com/recipe/lamb-with-spinach-510111 (may not work)