Spiced Lamb with Potatoes

Instructions
2tbsp Olive Oil
2 Onions, sliced
2 Garlic Cloves, crushed
900g/2lb Boned Shoulder of lamb, cut into 5cm/2-inch cubes
450g/1lb Potatoes, Peeled and cut into 2.5cm/1-inch cubes
675g/1½lb Tinned chopped Tomatoes
100g/4oz Sultanas
1 teasp Ground Coriander
1 teasp Ground Cumin
1 teasp Paprika
1 tbsp Freshly chopped Thyme Leaves
2 tbsp Red wine vinegar
300ml/10fl.oz. Lamb Stock
Salt and pepper
200g/7oz Baby spinach, washed
Instructions

1. Preheat the oven to 170C, 325F, Gas mark 3.

2. Heat the oil in a large flameproof casserole add the onions and garlic and sauté until softened.

3. Add the lamb and brown on all sides.

4. Add the spices, mix well and cook for 1 minute.

5. Add the potatoes, sultanas, thyme, vinegar and tomatoes, season well and add the lamb stock.

6. Bring to the boil mixing well then cover, transfer to the oven and cook for at least 1¼ hours.

7. Once the potatoes and meat and very tender, add the spinach, mix well until the spinach has just wilted and serve immediately.