Indian Lamb With Spinach

Lamb is a traditional dish for Easter, but it doesn't have to be a huge leg. This recipe provides a spicy change of pace and also needs no oven roasting.

2 pounds boneless lean lamb, in 2-inch cubes
4 tablespoons butter or margarine
2 medium onions, very thinly sliced
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon turmeric
1/2 teaspoon chili powder
1 pound fresh spinach, finely shredded
2 tablespoons plain yogurt
1 tablespoon mustard seed
1/2 teaspoon salt
Dash of crumbled dried thyme

In a large skillet with a cover, quickly and lightly brown the lamb in two tablespoons of butter. Remove from pan and set aside. Melt the remaining butter in skillet. Add onions and saute until just limp.

Return lamb to skillet and add the coriander, ginger, turmeric and chili powder. Saute over medium heat, stirring occasionally, fifteen minutes. Sprinkle with the spinach, yogurt, mustard seed, salt and thyme. Mix well.

Cover and cook lamb over low heat forty-five minutes, or until lamb is tender, the spinach is like a puree, and the liquid completely cooked down. Stir occasionally during cooking, and add water, a little at a time, as necessary. Serves four.

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