Kim's Kitchen

1 tsp, Ginger
100 grams, Onion
200 g, Chickpeas. (Tinned)
1 tsp(s), Garam Masala Spice - Powder
1 tbsp(s), Ground Cumin
1 tbsp(s), Coriander, Ground
100 g, Spinach
300 g, Lamb
400 gram, Tinned Tomato
2 clove, Garlic
1 tbsp, Olive Oil
 
 

Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices.

Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 1 1⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.