Ground Lamb and Spinach Curry

Ground Lamb and Spinach Curry
Serves 4

1 lbs ground lamb
1 lbs frozen chopped spinach, defrosted and drained
1 red onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp mustard seed
1/4 tsp tumeric
1/2 water or more
1 can diced tomatoes, undrained
1 sweet potato, diced
1 can chickpeas, drained
1 cup yogurt, cilantro, rice

Start by cooking lamb until brown. Drain and reserve for later. Next, cook onions in a dutch oven/saucepan until well browned. Add the garlic, ginger, and spices and cook for another few minutes - until aromatic.
Add the tomatoes, lamb, potatoes, and water to just cover, and cook about 15 minutes, until potatoes are almost done.
Add the chickpeas and cook 5 minutes, until potatoes are done. Add spinach and cook through, cook longer if there's too much liquid.
Finish with cilantro and yogurt, and serve over rice.