1/2 cup water
3oz lean lamb loin or chump chop, diced
1/2 medium sweet potato, peeled and diced
1 3/4 oz spinach, washed thoroughly and chopped cooled, boiled water to thin
1. Put the water into a small saucepan and bring to the boil. Add the lamb and sweet potato. Cover with a tight-fitting lid, reduce heat and simmer for 5 minutes.
2. Remove the lid and add the spinach. Replace the lid when the spinach wilts. Continue simmering for about 15 minutes until the meat is cooked right through and the vegetables are soft.
3. Pur�e with the cooking water until smooth. Take out one portion to serve and add cooled, boiled water to thin, if necessary.
Makes 6-10 servings.