Lamb Keema with Spinach

Lamb Keema with Spinach

1 onion chopped

3 cloves garlic crushed

10g ginger peeled weight

1 tsp each of coriander, cumin and turmeric.

Half tsp chilli powder

Salt to taste

Small tin chopped tomatoes

3 tblsps veg oil

400g minced lamb

200g frozen or fresh spinach

To Cook:

Heat the oil in a saucepan, on a moderate heat, add the onion, ginger and garlic

Fry until golden. Add the lamb and spices and brown the meat

Add the tinned tomatoes and salt to taste, stir  and cook on a simmer for twenty minutes.

Add a splash of water if the mixture starts to dry out.

Finally stir in the Spinach and cook until it has wilted down.

Turn off the heat and leave for five minutes.  Serve with boiled rice or Chapattis