| Preparation time: 20 minutes + 2 hours marinating | | | | Directions: |
| Total cooking time: 20 minutes | | | | 1. Combine the garlic, the ginger, the salt, the spices and |
| Serves: 4 | | | | the oil in a glass or ceramic bowl. Then add the sliced |
| Ingredients: | | | | lamb and mix it until it becomes well combined. Cover it |
| - oil, for cooking | | | | and refrigerate it for at least 2 hours. |
| - 600 g (1V4 lb) lamb fillet, diagonally sliced | | | | 2. After that heat the wok until it becomes hot, and |
| - 500 g (1lb) English spinach, shredded | | | | stir-fry the lamb in three batches over high heat for |
| - 2 cloves garlic, chopped | | | | about 2-3 minutes or so, or until the lamb becomes |
| - 2 tablespoons toasted pine nuts | | | | golden brown and well cooked. Then remove the lamb |
| - 2 onions, sliced | | | | from the wok and cover it to keep warm. |
| - 1 tablespoon finely chopped fresh ginger | | | | 3. After that reheat the wok and add 1 tablespoon of |
| - 1/4 cup (60ml/2 fl oz.) oil | | | | oil. Then stir-fry the sliced onion over medium-high heat |
| - 1/2 teaspoon salt | | | | for about 2-3 minutes or so. Then add the spinach, |
| - 1/2 teaspoon ground allspice | | | | cover and steam for 1 or 2 more minutes. Then return |
| - 1 tablespoon ground cumin | | | | the lamb and juices to the wok along with the lime |
| - 1 tablespoon ground coriander | | | | juice and toasted pine nuts. Toss until thoroughly |
| - 1 teaspoon ground cinnamon | | | | combined and season well with salt and pepper. |
| - 1 tablespoon lime juice | | | | |