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| Ingredients: 1 lb diced lamb onion 2 cloves of garlic 2cm piece of ginger 2 tsp ground cumin 2 tsop ground coriander 1 cinnamon stick 3-4 cardamom pods 1/2 tsp crushed cloves salt and pepper flaked almonds spinach and mushrooms |
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| brown the onions, garlic and ginger a little in a heavy pot, suitable for slow cooking. Then add the spices, cook for another minute before adding the lamb. Brown the lamb and then add a cup of water (or stock if you have some made...I didn't!) Reduce the heat, cover and cook slowly for at LEAST 3-4 hours...you can let it cook for up to 7 hours though. |
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| about 15-20 minutes before you're ready to serve add a load of mushrooms and spinach (fresh doesn't take as long to cook as frozen but reduces a LOT so make sure you have plenty), increase the heat a bit, recover the pot and cook it all up! |
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| give it a stir every now and then |
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| serve on a bed of cauliflower rice (steam some cauliflower and either grate it or chop in food processor until it resembles rice) |
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| sprinkle with some flaked almonds...toasted or not...up to you! |
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