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Asian lamb and spinach

(Makes 4 servings)

1 pound (480g) fresh spinach

1 pound (480g) lean lamb fillets

1 onion, diced

2 teaspoons (10ml) olive oil

1 teaspoon (5ml) ground turmeric

2 teaspoons (10ml) ground ginger

2 teaspoons (10ml) ground coriander

½ teaspoon (2.5ml) chilli powder

3 tablespoons (45ml) low-fat plain yoghurt

1 teaspoon (5ml) mustard

1/8 teaspoon )0.6ml) dried thyme

Method:   Take all fat of the lamb and cut it into 1 inch pieces.   Slice spinach into ¼ inch strips.   Into a big pan/skillet heat oil and sauté onion until it is glassy and soft.   Now put the lamb, coriander, ginger, turmeric and chilli powder in and simmer for 10 minutes until the lamb is brown.    Stir in the spinach and all other ingredients.  Cover and simmer for half an hour being sure to stir regularly; add water if it becomes a bit dry.

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