lamb & spinach curry

Two major religions are found in India. One does not allow the slaughtering of beef (Hindusim); another disallows the cooking of pork (Islam). Lamb and mutton, therefore, are used by members of both religions so they may 'break bread' together. While some Westerners may shy away from eating lamb because of its strong flavor, the preparation of it with curry makes it more palatable. Preparation, too, in a wok or large, covered skillet makes this combination of lamb and spinach an easy 'one-dish' meal.

Makes 4 servings

3 Tbs Sesame oil
2 Large onions, chopped
6 oz Sesame seeds, toasted and ground
1 Tbs Ground coriander
1 Tbs Garam masala
1 tsp Chili powder
3 oz Tomato puree
1/2 pt Water
1-1/2 lb Lamb, cubed
1 lb Frozen spinach, chopped
2 tsp Salt
1 tsp Sugar

Heat the sesame in a wok on high heat. Stir-fry the chopped onions until translucent. Add the ground sesame seeds, and fry gently for 2-3 minutes, stirring continually to prevent burning.

Add the coriander, the garam masala and chili powder to the wok. Stir-fry for 5 minutes.

To the wok mixture, add in the tomato puree, the lamb, spinach, salt and sugar. Cover the wok, reduced heat, and simmer gently for 1 hour or until the lamb is tender.

Serve with naan and basmati rice.