4 Servings 15 min Cook
5 Grams Lamb Shoulder
1 Medium (2-1/2" dia) Onions
2 Tbsp Curry Paste
1 Can Tomatoes
2 Cup Spinach
1 1/3 Oz Nonfat Greek Yogurt
1 Tsp Vegetable Oil
Cut the lamb into cubes and chop the onion.
Heat the oil in a heavy-based saucepan.
Cook the meat together with the onion until browned.
Add the curry paste and tomatoes and simmer for 10 minutes.
Add the spinach and stir until wilted.
Mix in the yoghurt (use unsweetened) and serve with rice.
