Ingredients:
oil, for cooking
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup (60ml/2 fl oz.) oil
2 onions, sliced
2 cloves garlic, chopped
2 tablespoons toasted pine nuts
500 g (1lb) English spinach, shredded
600 g (1V4 lb) lamb fillet, diagonally sliced

Method:
Combine the garlic, the ginger, the salt, the spices and the oil in a glass or ceramic bowl.

Then add the sliced lamb and mix it until it becomes well combined. Cover it and refrigerate it for at least 2 hours.

After that heat the wok until it becomes hot, and stir-fry the lamb in three batches over high heat for about 2-3 minutes or so, or until the lamb becomes golden brown and well cooked. Then remove the lamb from the wok and cover it to keep warm.

Reheat the wok and add 1 tablespoon of oil. Then stir-fry the sliced onion over medium-high heat for about 2-3 minutes or so.

Then add the spinach, cover and steam for 1 or 2 more minutes. Then return the lamb and juices to the wok along with the lime juice and toasted pine nuts.

Toss until thoroughly combined and season well with salt and pepper.

Indian Lamb and Spinach Recipe