Lamb Saag

I love Indian food but my successrate on INdian recipes is rather low. However, I did this one the other night and it was easy and cmae out tasting just right. The trick is to let it cook a long time–just like a pot roast.
Lamb Saag
serves 4
1 onion, chopped
1 Tbsp olive oil
500 gr lamb, trimmed of fat & cubed
1 tsp turmeric
2 tsp ground corriander
2 tsp ground ginger
1/2 tsp chili powder
2 large bunches spinach, sliced thin
3 Tbsp plain yogurt
1 tsp grainy mustard
In a lidded skillet, saute the onion in oil. When the onion is soft, add lamb and dry spices. Brown meat, then stir in spinach, yogurt and mustard. Cover and cook until lamb is fork-tender–about 30 minutes. Add water as needed to keep the dish moist.