Recipe/SpinachLamb

Spice mix:

1.5tsp fenugreek
1tsp cumin
0.5tsp coriander
2tsp salt
3-4 cloves garlic, finely diced

Onion mix:

1 onion, finely chopped
1tsp turmeric
thumb-sized piece of ginger, finely diced

200-300g minced lamb
7 blocks frozen spinach and a couple of handfuls of frozen peas, defrosted

Have all the ingredients chopped, ready and close to hand before you turn on the cooker.

Get a wok or frying pan large enough to hold everything. Heat a tablespoonful or two of oil until it thins and runs freely - if it's letting off smoke, it's too hot, and you'll have to start over. Throw in the spice mix and fry to release the scent, continuously stirring vigorously, for just 4-5 seconds - literally; it'll darken slightly as it takes in oil, but if it goes black, you'll have to start over. You should be able to smell the garlic and fenugreek quite strongly. It may take a second or two longer if the oil wasn't hot enough to start with. Throw in the onion mix and turn down the heat a little; don't stop stirring - it'll still burn quite easily at this point. Fry for a minute or so, then stir in the lamb mince. Fry for 2-3 minutes, until there's no pink; you can get away with just giving it a stir a few times a minute now, which gives you a chance to put on some rice. Stir in the spinach and peas, bring back to a simmer and turn down the heat so it just simmers. It'll be ready 10 minutes after that; it'll need 2-3 stirs during that time so it doesn't stick. Conveniently, this is also the length of time the rice will take.

Makes 3-4 portions, depending on how much rice you serve it with.