Ingredients:

600 gm lamb neck fillet (cubed)

2 g ground ginger

2 cloves garlic

2 onions

2 green chillies

15 ml olive oil

15 ml ground cumin seeds

15 ml ground coriander

5 ml turmeric

5 ml chilli powder

4 tomatoes

15 ml tomato puree

100 g fresh spinach

salt or substitute to taste

Directions:

1. Put ginger,onions and garlic in food processor and pulse till fine paste.

2. Heat oil in pan over medium heat and add paste, chillies and dash of salt (if desired) Cook for 3 minutes. Add remaining spices and cook for 1 minute more. Add lamb and cook till browned stirring constantly. Add tomato puree and cup of water and lower heat.

3. Allow to simmer for 1 and half hours then add spinach and cook for 15mins till wilted. Serve over cooked rice. 1/2 cup = 1 carb serving.

Bon Appetit!