LAMB WITH SWEET-AND- VEGETABLES

Cut lamb into cubes; dice beets and carrots coarsely; chop ginger very fine. Now put lamb, beets,carrots,ginger,coriander, cardamom, cumin,salt and water in a saucepan and cook to a boil. Cover and cook briskly for 30 to 35 minutes or until vegetables are tender. Meanwhile cut onions in slices; pull spinach and romaine into shreds. Drain off all the liquid that remains on the cooked meat-vegetable mixture and cook liquid over a brisk heat until it reduces to 1/2 cup. Set aside. Melt butter or marg. in a large fry pan. Toss in the onions and cook until limp, stir in meat-vegetable mix, cover and cook for 10 minutes. Now toss in the spinach and romaine and cook, covered, for 5 minutes longer. Mix sugar and lemon juice together and cook until syrup forms a thread when tested from a spoon. Just before serving add syrup and liquid drained from meat and vegetables to finished dish. Heat and serve to 4 to 6 people.