For some reason this really appeals – probably because African recipes are fairly rare. For four, you need:
- 1 red chilli
- 2cm root ginger, chopped
- 2 garlic cloves, crushed and chopped
- 300ml lamb, chicken or vegetable stock
- 1 onion, chopped
- 1tbs tomato puree
- 400g can chopped tomatoes
- 6tbs palm oil (boo hiss, I know, but it is authentic and makes it a great red colour)
- 500g lean lamb cubed
- 200g spinach
- 2 eggs beaten
First make a sauce by blitzing the chilli, ginger, garlic, puree, tomatoes and half the onion.
Stir-fry the other half of the onion and the lamb in the red oil. Add the sauce and stock, bubble up and simmer, covered, for 40-50 minutes. Stir in the spinach and let it wilt. Drizzle in the egg and simmer two more minutes. Serve with rice or flatbread.