Wash the lentils in cold water. Trim the fat from the lamb and dice the meat into 1-inch cubes. If you are using fresh spinach, wash it thoroughly.

Finely slice the onion and garlic, and peel and slice the carrots into rounds. Place 2 tablespoons olive oil into a large casserole.

Heat until the oil is hot, add lamb cubes, stirring until they are browned. Leaving the fat in the casserole, remove the lamb with a slotted spoon and set aside.

Add the onion, garlic and carrots and cook over a medium heat until softened.

Add the tomatoes, lamb pieces, 1 teaspoon salt, ½ teaspoon pepper, optional chilies, lentils and enough water to just cover the mixture. Stir in the cumin and coriander and simmer for 1¼ hours, until the lentils are cooked.

Add a little more water if the mixture begins to dry. Before serving, add spinach to stew, mix well and simmer until wilted.  Adjust seasoning of stew to taste. 

Sprinkle with chopped parsley or fresh coriander and serve.