Afghan lamb with spinach

This dish is so rich and yummy. I almost forgot to add the yoghurt at the end, so I tasted it with and without it. Both ways were delicious. 

- 1/4 kg lamb chunks 

- 1/2 tablespoon flour

- 1 teaspoon olive oil

- 1/2 cup chopped onion

- 1 clove garlic

- 1/2 teaspoon turmeric

- 1/8 teaspoon cinnamon

- pinch nutmeg 

- pinch chilli flakes

- 7oz diced tomatoes 

- 1/4 cup water

- 2 cups spinach leaves 

- 1/8 cup plain yoghurt

- 1/4 teaspoon lemon rind

- salt to taste 

1. Preheat oven to 180 degrees celcius and dust the lamb with flour.

2. In a pan, heat the oil and cook the lamb. Remove to a plate. 

3. Into the pan, add the onion and garlic and cook for 2 minutes. Stir in the turmeric, cinnamon, nutmeg, and chilli flakes. Stir until fragrant. Add the tomatoes and water. 

4. Return the lamb to the pan. Cover and cook in the oven for 1 1/2 - 2 hours. 

5. Remove the pan from the heat and stir in the spinach until it has wilted. Stir in the yoghurt, lemon rind and salt.