This is one of my favourites. I grind my own spices. Subtly is lost in the drying process and that just means there is no need for complicated spice mixes.

Ingredients

Lamb steaks (lean)
Tin of tomatoes
fresh chillies
onions
garlic
1 tsp of ground cumin
1 tsp of ground coriander
3 to 4 inch cinammon stick
1 tsp of chillie powder or a sprinkle of dried chillie flakes.
1 packet of ready washed spinach

Mince the lamb steaks – you decide how many portions you want.

Fry spices for 30 seconds or so in a little groundnut or sunflower oil. Add chopped onions, garlic (use quite a bit of garlic) and fresh chopped chillie (to taste) and gently fry in a little groundnut or sunflower oil.

Add minced lamb (cheffy types will have already browned this off in a separate pan).

Add tomatoes. Add water to cover. You may add some potato here, but keep the pieces relatively small.

Bring to boil and then gently simmer until the meat is tender and the sauce nice and thick.

Add all of the spinach. Cover and cook for a while longer until the spinach has wilted into the sauce and has given it a creamy texture. Remove cinnamon stick

Dehydrate.

You can mix this with dried rice but for some reason I prefer to keep the rice separate for this dish