Ingredients:

serving size:4 people      preparation time:10 mins    cooking time:20 mins

For spinach sauce:

1lb fresh spinach or frozen cut spinach
1 big tomato
1 medium sized onion, thinly sliced
1tsp cumin seeds
1tsp garam masala
2tbsp olive oil
chopped corriander leaves
Salt to taste

For Lamb balls:

1/2 lb ground lamb, preferably leg
1 large egg white
1 tbsp fennel seeds(optional)
2 tbsp ginger-garlic paste
1 green chilli, finely chopped
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp chopped mint leaves
2 tbsp chopped corriander(cilantro) leaves
salt to taste

method:

Mix lamb balls ingredients and divide the lamb mixture into 8 equal parts. Set aside.
Puree spinach leaves in a blender using water and make a paste.
Heat oil on medium heat in a saucepan.Add onions and fry until golden brown.
Add tomatoes and rest of the spices, fry for a couple of minutes.
Add spinach puree and half a cup of water into the saucepan and let it boil, have a lid handy as spinach puree will split.
Drop in lamb balls and mix gently, cover and cook on low heat for about 15 minutes or until the lamb balls are thoroughly cooked.
Add salt, garnish with cilantro and may want to sprinkle some lemon juice.
This should be served hot with plain basmati rice, naan or roti.