| 6 | tb | Vegetable oil |
| 3 | lb | Boneless lamb shoulder; trimmed and cut into 1-inch pieces |
| 2 | c | Finely chopped onion |
| 1 | tb | Minced garlic |
| 2 | tb | Minced peeled fresh ginger root |
| 1 1/2 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 1/4 | c | All purpose flour |
| 2 | c | Chicken stock and 1 cup water |
| 1 | c | Water |
| 1/4 | c | Fresh lime juice |
| 2 | | 3-inch green hot chilies; seeded and minced |
| 2 | c | Chopped; drained canned italian plum tomatoes |
| 1 | lb | Spinach; coarse stems discarded, washed well and drained |
| 3 | c | Cauliflower florets |
| 3 | lg | Sweet potatoes; (about 2 1/2 pounds) |
| 1 | | Russet potato |
| 3 | tb | Unsalted butter; softened |
