Lamb Dhansak

This is a lamb curry combined with lentil dhal. A hot, sour dish, it sometimes has pineapple chunks added to it. Stir these in just before serving if you wish to try it this way.
Serves 3-4.
Preparation and cooking time: 20-25.
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
16 oz (450g) can pureed spinach
1 teaspoon salt
1 teaspoon chilli powder
1 green chilli finely chopped (optional)
1 lb (450g) cooked lamb (page 65)
1½ teaspoon garam masala
2 teaspoon finely chopped green coriander
Heat the oil in a large deep frying pan, add the curry sauce and spinach, stir and bring to the boil.
Stir in the salt, chilli powder, and green chilli (if used) and continue to cook until the mixture thickens, stirring frequently. This will take about 10-15 minutes.
Now put in the lamb and the garam masala and simmer on a low heat for a further five minutes, stirring now and again.
Take off the heat before stirring in the coriander.