Lamb and Spinach Keema Matar with Toasted Artisan Naan

Heat a heavy-bottomed skillet over medium-high heat. Add the lean ground lamb and cook, breaking it up with a wooden spoon, until the meat is browned and fragrant, about 6-8 minutes.

Add the diced onions to the skillet, sautéing until translucent and beginning to caramelize at the edges. Stir in the grated ginger, garam masala, and ground coriander, blooming the spices until they become aromatic, about 1-2 minutes.

Add the fresh chopped spinach to the pan. Toss continuously until the leaves have wilted into the lamb mixture and the moisture has evaporated, creating a concentrated, savory base.

While the keema finishes, toast the naan in a dry pan or oven until warm and slightly charred on the edges.

To serve, mound the spiced lamb and spinach onto a warm plate. Serve alongside the toasted naan. Garnish with a squeeze of fresh lime if desired for brightness.