Instructions

1. Peel then finely chop the onion, ginger and garlic. Peel the root vegetables and dice.
2. Heat the oil in a large frying pan and add the onion and cinnamon stick. Gently sauté for 5 minutes then add the ginger and garlic. Stir for 1 minute.
3. Add the lamb. Stir with a wooden spoon to break up any lumps. When the meat is no longer read add the tomato purée and spices. Stir for 1 minute. Season with salt and pepper and add the diced root vegetable. Add enough water to just cover everything.
4. Bring to the boil. Cover, lower the heat and cook gently for 30 minutes.
5. Add the spinach, put the lid on and turn off the heat. Rest for 5 minutes until the spinach has wilted.
6. Serve with a dollop of yoghurt if liked and a salad on the side.