1 tbsp of olive oil
1 brown onion, chopped
400g lamb steak, diced
2 garlic clove, crushed
2 tsp of ground coriander
2 tsp of wholegrain mustard
2 tsp of ground cumin
1 tsp of chilli powder (or to taste)
½ tsp of ground turmeric
½ cup of greek yoghurt
2 carrots, chopped
2 stalks of celery, chopped
1 red pepper, chopped
1 cup of chickpeas (tinned), drained & washed
4 cups of fresh spinach, washed
1 cup of brown rice, cooked in advance, to serve
1. In a large skillet or dutch oven, heat oil and cook the chopped onion over medium-high heat until translucent.
2. Add lamb, garlic and spices, mixing ingredients thoroughly. Add the yoghurt and cook over high heat, stirring the lamb until all the yoghurt is absorbed, This should take approximately 3-5 minutes. Add just enough water to cover the meat then add the vegetables and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
3. When the meat is cooked, increase the heat to medium and add the chickpeas and spinach. When the spinach has wilted, cook the stew, uncovered, over high heat to evaporate any excess liquid, for about 5 minutes.
4. Serve over rice and enjoy!