1 lb. lean, boneless lamb, cut into 3/4" cubes
1 tsp. coriander
1/2-1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. ground red pepper
Black pepper to taste
1 c. chopped onion
2 tsp. peeled, minced ginger root
1 lg. clove garlic, minced
2 c. canned no salt added beef broth
1 c. chopped, peeled tomatoes
1 c. cubed, red potatoes
2 c. chopped fresh spinach leaves

Coat large Dutch oven with Pam and place over medium high heat or until hot. Add lamb, cook 3 minutes or until browned, stirring frequently. Combine coriander, cumin, salt, pepper and black pepper in a bowl. Toss and set aside. Wipe drippings from pan with paper towel. Recoat pan with Pam and place over medium heat and add onion, ginger root and garlic; saute 3 minutes. Return lamb to pan, stir fry 2 minutes. Add broth and tomatoes and stir well, bringing to a boil. Cover, reduce heat and simmer 1 1/4 hours. Add potatoes; cover and simmer 20 minutes. Stir in spinach, cover and cook for 5 minutes. Ladle into bowls. Top with yogurt if desired. Serves 4.