2 garlic cloves, crushed
1 Tblsp grated fresh ginger
1 Tblsp ground cumin
1 Tblsp ground coriander
1 tsp ground cinnamon
1Tblsp Rose’s Lime cordial
! Tblsp lemon juice
2 Tblsp vegetable oil
400gm lamb fillet, sliced
1 onion, sliced
2 stalks celery, sliced
300gm spinach, roughly chopped
2 Tblsp pine nuts
Method
In a large glass bowl, combine the garlic, ginger, cumin, coriander, cinnamon,
lime, lemon and vegetable oil.
Add the lamb and, using your hands, work the meat and the marinade together.
Cover with cling wrap and refrigerate for 2 hours, if you have time.
Spray a large pan or wok with non-stick cooking spray.
Briefly toast the pine nuts and remove from the pan.
Dry fry the onion and celery until they start to soften.
Add the lamb and any remaining marinade and seal the meat.
Pile the spinach on top of the lamb.
Cover and simmer until the spinach wilts.
Fold the spinach through the lamb.
Serve garnished with toasted pine nuts and a bowl of rice or noodles.
Pine nuts brown very quickly and retain their heat so they continue cooking after they are removed from the pan.
