Dear Sultana of Sizzle.

Here is a recipe that I have found very universal, and very good! I usually use it on Lamb, but it is also suitable for chicken, fish, and pasta too. This recipe is adapted from The Australian Women’s Weekly Cookbook: Saucery, by: Pamela Clark.

METHOD

1. Heat butter in pan, add onion, garlic and cumin, cook, stirring, until onion is soft.
2. Add spinach, herbs, bullion and cream, bring to boil.
3. Stir in blended cornstarch and water, stir constantly over heat until mixture boils and thickens.

NOTES:
I used the microwave for heating and bringing to boil.  You may think you have too much spinach once it is all torn up and still fresh, do not worry, once the sauce starts to boil the spinach shrivels and fits in the sauce/pan as it should.

I stirred the sauce about every two minutes until cooked for about 10 – 15 minutes.  A large Wok works too if you want to keep the mess from the oven top then transfer it to a big sauce pan once it is cooked down.

• Recipe can be made a day ahead.
• Storage: Covered, in refrigerator
• Microwave: Suitable.
• Freeze: Not suitable.

There you have it. Creamy Spinach Sauce. Great on lamb!

~Jonathan