Spinach Stew with Lamb

Heat the butter or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the diced onion and cook, stirring frequently, until softened and lightly golden, about 3-4 minutes.

Add the cubed lamb meat to the pot and brown on all sides, stirring occasionally, about 5-7 minutes total.

Sprinkle the curry powder over the lamb and stir well to coat all the meat evenly.

Add the diced tomato and stir to combine with the meat and spices, cooking for 1-2 minutes.

Pour in the 2 cups of water and bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes until the lamb begins to become tender.

Stir in the coconut milk, salt, and white pepper, mixing well to incorporate.

Roughly chop the washed fresh spinach and add it to the pot in batches, stirring after each addition until wilted into the stew.

Simmer the stew, uncovered, for an additional 15-20 minutes, stirring occasionally, until the lamb is fully tender and the spinach is completely cooked into the broth.

Taste the stew and adjust the seasoning with additional salt and white pepper as needed before serving.