Middle Eastern Lamb - cooking recipe

Ingredients

500 g lamb fillets
1 tablespoon oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried mint
1/2 teaspoon turmeric
10 spinach leaves, shredded
1/2 cup plain yogurt
2 teaspoons cornflour
1 tablespoon water
1/2 cup sultana

Preparation

Trim meat of fat and sinew.
Slice across grain into long thin strips.
Heat oil.
Add 1 teaspoon ground cumin.
1 teaspoon ground corriander.
1 teaspoon dried mint leaves.
1/2 teaspoon turmeric.
Stir fry 1 minute.
Add meat and cook until browned.
Add spinach and cook 4 minutes.
Mix together cornflour, yoghurt and water and add to pan.
Add sultanas.
Let sauce thicken over heat.
Serve immediately with couscous.