Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 4
Cook's Tip :

Rather than buy all the different spices use an extra 1 tablespoon (15ml) garam masala to cook with the lamb. Frozen leaf spinach can be used when fresh is not available. Thaw and drain it well before adding to the lamb.

Ingredients :
  • 1 pound (500g) Lamb Leg Meat, cut into thin strips
  • 6 small cloves garlic
  • 1 inch (2.5cm) Ginger, cut into match sticks
  • 1 Medium Onion, sliced
  • 1 teaspoon (5ml) Cumin Seeds
  • 1 teaspoon (5ml) Coriander Seeds
  • 1 teaspoon (5ml) Caraway Seeds
  • 8 ounces (225g) Ripe Tomatoes, quartered
  • 4 ounces (100g) Cup Mushrooms, quartered
  • 4 ounces (100g) Fresh Spinach, prepared and roughly shredded
  • 1 tablespoon (15ml) Garam Masala.
Directons :

Heat a wok or large frying pan. Mix the lamb with whole unpeeled garlic cloves, ginger, onion, cumin, coriander and caraway seeds. Add this mixture to the pan and fry with no oil until the meat is sealed and starting to brown. Add the tomatoes and mushrooms. Cook for another 5 minutes stirring occasionally. Finally, mix in the spinach and sauté for 2 minutes until the spinach is just cooked. Sprinkle the garam masala on top and serve with naan bread