Recipe

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• 1/4 cup water
• 1 cup onion, sliced
• 2 garlic cloves, crushed
• 1/2 lb lamb , cut from leg into 1-inch cubes
• 1 large tomato, cut into 1-inch cubes
• 5 oz spinach, washed ready -to- eat
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1/8 tsp cayenne pepper
• 1 tsp cardamom, ground
• 2 tsp butter
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)

• 1 Heat water and onion in a medium nonstick skillet over medium-high heat. Sauté onions for five minutes.
• 2 Add garlic and sauté for another minute. Add another tablespoon of water if the skillet becomes too dry.
• 3 Add meat and brown on all sides for about one minute.
• 4 Add tomato, spinach and spices. Cover and cook for five minutes.
• 5 Remove lid. Cook for another five minutes, uncovered.
• 6 Stir in butter until melted and salt and pepper to taste.
• 7 Serve over rice.