Lamb & Spinach with a side of Potatoes

I don't write my own recipes often, but when I have some produce that I need to use up, I find this to be my perfect opportunity to do just that. I'm really happy with these two recipes, and will surely make them both again!

For Lamb & Spinach:

Ingredients:

• about 1 pound lamb, cooked until it falls off the bones, then bones removed
• 1 bunch cilantro, cleaned
• 4 spring onions
• 2 tomatoes
• 2 tablespoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon cayenne pepper
• salt and pepper, to taste
  
• 2 bags, 16 ounce each, frozen spinach
• 5 garlic cloves, minced
• 2 tablespoons ginger, minced
• 2 teaspoons garam masala
• 2 tablespoons ghee
  

Method:

1. Grind cilantro, spring onions and tomatoes in blender, adding water to get paste.
2. Heat ghee in large skillet, and fry garlic and ginger few minutes. Add coriander, cumin and cayenne powder and fry until the oil separates.
3. Add paste from blender and simmer about 20 minutes.
4. Add spinach and lamb and cook just until spinach is good and hot. Add salt and pepper as needed.
   
5. Add garam masala and serve.

For Potatoes:

Ingredients:

• 1/4 cup moong dal
• 2 cups water
• pinch turmeric
• 3 tablespoons ghee
  
• 5 medium potatoes (I used Yukon Gold) peeled and chopped into about 1-inch squares
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon ajwain seeds
• 1 teaspoon cayenne pepper
• salt and pepper to taste

Method:

1. Cook dal in 2 cups water and pinch of turmeric until softened, skimming off foamy top.
2. Add potatoes and enough water to cover, and bring to a boil, then reduce heat and simmer until potatoes are soft.
   
3. In a small skillet, heat ghee and fry coriander powder, cumin powder, ajwain and cayenne pepper few minutes.
4. Add this to the potatoes, stir, and serve.