Lamb in Palava Sauce

Serves: 4
Time: 2 hours
Source:  Good Food - 101 One-Pot Dishes

    500 g lean lamb, cut into small cubes
    1/2 pint chicken stock
    1 red chilli, seeded and chopped
    2 eggs, beaten
    1 inch piece of fresh root ginger, peeled and roughly chopped
    1 onion, half roughly chopped and half sliced
    200g mushrooms, halved
    1 tbsp tomato puree
    400 g can of tomatoes
    6 tbsp palm oil or vegetable oil
    200 g fresh spinach leaves, roughly shredded
    2 garlic cloves, peeled

To serve: bread/rice/pitta

Blitz the chilli, ginger, garlic, chopped onion, tomato puree and tomatoes in a food processor until chopped together to make a sauce.
Heat the oil in a large frying pan and fry the sliced onion and mushrroms for 2 minutes.
Add the lamb and stir fry over a highish heat for 6-7 mins until starting to brown.
Pour the tomato sauce over the lamb and bubble rapidly for 2-3 minutes, then stir in the stock and add seasoning to taste.
Cover and simmer gently for 50+ mins, stirring occasionally, until the lamb is tender and the sauce has thickened.
Stir in the spinach so that it wilts, then simmer for 2-3 minutes. Drizzle in the egg and continue to simmer for 2 minute until just set.