Lentils And Lamb With Spinach

• 2 lbs :lamb stew meat
• 1/2 lb :green or brown lentils
• 1 lb :fresh spinach or 8 oz frozen chopped spinach
• 1 :onion
• 2 cloves :garlic
• 2 :carrots
• 1 1/2 oz :margarine
• 1 tablespoon :olive oil
• 14 oz :peeled tomatoes
• Salt and freshly :ground black pepper
• 2 dried :chilli peppers (optional)
• 1/2 teaspoon :cumin
• 1/2 teaspoon :ground coriander
• 2 tablespoons :parsley or fresh coriander

Preparation

1. Wash the lentils in cold water. Trim the fat from the lamb and dice the meat into 1 in cubes. If you are using fresh spinach, wash it thoroughly.
2. Finely slice the onion and garlic, and peel and slice the carrots into rounds. Place 1/2 ounce of the margarine and the olive oil into a large casserole.
3. Heat until the margarine melts and sizzles, and then add the lamb cubes, stirring until they are browned. Leaving the fat in the casserole, remove the lamb with a slotted spoon and set side.
4. Add the onion, garlic and carrots and cook over a medium heat until softened.
5. Add the tomatoes, lamb pieces, 1 teaspoon of salt, 1/2 teaspoon of pepper, optional chillies, lentils and enough water to just cover the mixture. Stir in the cumin and simmer for 1 1/4 hours, until the lentils are cooked.
6. Add a little more water if the mixture begins to dry. Set the mixture aside when cooked. Cook the spinach in 1 ounce of the margarine with a little salt and the ground coriander.
7. Reheat the lentil mixture and stir in the cooked spinach. Sprinkle with chopped parsley or fresh coriander and serve.