Beef or Lamb with Spinach

Good stuff! Having not grown up with a pressure cooker, I'm always amazed how it makes such tender meat in such a short time. As with most recipes in this book, this is pretty easy to assemble. Except for the lamb itself, the other ingredients are things I usually have on hand. I had 800g lamb cubes, so made one and a third recipe which was close to the limit of my pressure cooker.

• Knowing that Jaffrey's recipes often use quite a bit of oil, I didn't increase the oil. This was fine.
• I think I might coarsely chop the spinach next time.
• I used the max amount of cayenne. The result was nicely tingly, but not challengingly hot.
• There was a lot of liquid to boil off. It might be a good idea to measure the water a bit short.
• With the extra meat, we served two generously and have another biggish serving in the freezer. I served, only rice as an accompaniment. The advertised 4 servings must be for a meal where this is only a part.