Lamb pieces simmered with spinach and curry spices, served over rice.
280 gLamb
50 gCream
140 gSpinach
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100 gOnion
10 gGarlic
10 gGinger
0.5 cupRice
1 cupWater
160 gTomato Sauce
7 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 18 minutes.
Season lamb with salt and black pepper, then brown it in cooking oil for 7 minutes.
Add onion, garlic, ginger, and curry powder; cook for 4 minutes.
Add tomato sauce and simmer for 30 minutes until lamb is tender.
Stir in spinach and cream, then serve over rice.