Sbanikh

Ingredients

 * 300g (10oz) lamb chops and boneless lamb cubes
 * 1kg (2lb 4oz) fresh or frozen spinach
 * 1 large onion, finely chopped
 * 1 clove garlic, finely copped
 * 400g (14oz) tin chopped tomatoes
 * 2 tablespoons tomato puree
 * 2 teaspoons salt
 * 1 teaspoon *garam masala
 * 4 dried lime, crushed and seeded
 * 1 tablespoon fresh or dried *dill
 * 900ml (1½ pints) boiling water
 * 1 tablespoon oil, for frying
 * 400g (14oz) tin chickpeas

Directions

 * 1) Using a pestle and mortar, crush the dried lime and remove the inside. Discard the seeds and outer shell. Set aside seeded flesh.
 * 2) Trim the meat, wash and place in a medium saucepan and cover with water (meat must be completely covered). Boil for 5 minutes without lid. Drain meat and set aside.
 * 3) In a medium saucepan heat 1 tablespoon of oil, add the onions and garlic and fry until slightly brown. Add meat and fry for 1-2 minutes. Now add 900ml (1½ pint) of boiling water, cover and boil for 30 minutes on medium heat.
 * 4) Add tomato puree, chopped tomatoes, salt, garam masala, dried lime, dill, chickpeas and the spinach. Boil for 15 minutes, lower heat, give a quick stir. Cover and simmer for a further 15 minutes.