1 tbsp. olive oil
1 onion, diced
500 g lamb, diced
200 g mushroom
5 tbsp. korma paste
4 dl coconut milk
2 dl vegetable broth
200 g spinach
juice from 1 lime
4 tbsp. greek yogurt

On a medium hot pan soften the onion in the oil. Add in the lamb and brown for a few minutes. Lower the heat, add mushroom and korma paste and turn up the heat again for a few minutes. Add the coconut milk along with the vegetable broth, put the lid on the pan and zimmer for about 20 minutes or until the meat is tender and the sauce begins to thicken slightly. Stir in the spinach, lime juice and greek yogurt and serve with rice.