1/4 c. butter (1/2 stick)
2 lg. onions, minced
3 garlic cloves, minced
1 inch piece fresh ginger, minced, about 1 tbsp.
3 tbsp. curry powder
2 lbs. lean lamb, trimmed of all fat and cut into 1 1/2 inch pieces
1/4 c. plain yogurt
1 tsp. hot pepper sauce (omit if curry powder is hot)
1 tsp. salt
3 (10 oz. each) pkgs. frozen spinach, thawed or 1 1/2 lbs. fresh spinach, blanched and pressed dry
1/2 tsp. freshly grated nutmeg
1 lb. thin fettuccine or Chinese buckwheat noodles, freshly cooked and drained

Melt the butter in a heavy large frying pan. Add the onions, ginger, and garlic and cook over medium heat, stirring constantly, until the onion begins to brown. Stir in curry powder and cook for 2 more minutes. Add the lamb and cook, stirring constantly, for 6-10 minutes or until browned on all sides. Stir in yogurt, hot pepper sauce and salt. Remove from heat and keep warm.

With hands, squeeze moisture out of the thawed frozen spinach or blanched fresh spinach until it is half its original volume. Add to meat mixture and mix well. Place over low heat, cover and simmer for about 1 hour, or until the meat is cooked through and the spinach is cooked down to a thin paste. Stir frequently and, if necessary to prevent scorching, add a little hot water during cooking. Stir in nutmeg.

Turn noodles into a heated serving dish and pour the lamb and spinach curry over noodles. Toss at the table and serve hot.