This is a well known recipe from the Punjab. It is important to use red (bell) peppers to their distinctive flavour. Best served with plain boiled rice, Naan or Paratha.

INGREDIENTS
Seafood
1 tsp ginger pulp
1 tsp garlic pulp
1½ tsp chilli powder
1 tsp salt
1 tsp garam masala
6 tbsp corn oil
2 medium onions, sliced
675g or 1½ lb lean lamb, cut into 5cm/2in cubes
600-900 ml or 1-1½ pints or 2½ - 3¾ cups water
400g / 14oz fresh spinach
1 large red (bell) pepper, seeded and chopped
3 fresh green chillies, chopped
3 tbsp chopped fresh coriander (cilantro)
1 tbsp lemon juice (optional)

1. Mix together the ginger, garlic, chilli powder, salt and garam masala in a bowl. Set to one side.

2. Heat the oil in a medium sauce pan. Add the onions and fry for 10-12 minutes or until well browned.

3. Add the cubed lamb to the sizzling onions and stir-fry for about 2 minutes.

4. Tip in the spice mixture and stir thoroughly until the meat pieces are well coated.

5. Pour in the water and bring to the boil. As soon as it is boiling, cover the pan and lower the heat. Cook gently for 25-35 minutes without letting the contents of the pan burn.

6. If there is still a lot of water in the pan when the meat has become tender, remove the lid and boil briskly to evaporate any excess.

7. Meanwhile, wash and chop the spinach roughly before blanching it for about 1 minute in a pan of boiling water. Drain well.

8. Add the spinach to the lamb as soon as the water has evaporated. Fry over a medium heat for 7-10 minutes, using a wooden spoon in a semi-circular motion, scraping the bottom of the pan as you stir.

9. Add the red pepper, green chillies and fresh coriander (cilantro) to the pan and stir over a medium heat for 2 minutes. Sprinkle on the lemon juice (if using) and serve immediately.