1 red onion, sliced into half moons
1cm piece ginger, finely chopped
2 garlic cloves, chopped
1 tbsp cumin
1 tbsp corriander
2 tsp chilli powder (or fresh chilli)
400g can tomatoes
splash of concentrated stock
200g can chickpeas
1 tsp garam masala
100g spinach, stalks removed
Cooke lam with frylite until browned & then remove.
Cooke red onion until softened & golden brown. Add cumin, garlic, ginger & coriander and cook for 2 minutes.
Return lamb to pan, pour over tomatoes, bring to boil & allow to simmer for 1.5hr (or pkace in over at 160 degrees C.
Top up with water is needed. Add chickpeas & garam masala and cooke for 5 minutes,
Add spinach until wilted and serve.