Serves 4

600g lean lamb fillet, cubed
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp ground turmeric
½ tsp ground cinnamon
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp olive oil
1 tin diced Tomatoes
300mL water
3 cups baby spinach & rocket

  1. In a large saucepan, or ideally a cast iron pot, brown the onion and garlic in olive oil.
  2. Brown lamb.
  3. Add cumin, coriander, turmeric and cinnamon and stir to coat the meat; Cook for 1 minute.
  4. Add diced tomatoes and water and bring to the boil.
  5. Simmer gently for 1 hour, or place in the oven on 180°C if in an oven safe pot.

Serve on a bed of baby spinach.