Begin by heating a large saucepan of water and when it starts to boil add in the spinach, use a spatula or slotted spoon to make sure it all gets submerged in the boiling water then pour into a colander, fill the saucepan with cold water and pour over the spinach then leave to drain. Continue by peeling and grating the ginger then remove the stalk of the chillies, cut open and remove the seeds and internal white structures before then washing the chilli pieces and then slicing and dicing into small bits. Once this is done add the gluten free soy sauce, balsamic vinegar, gluten free stock, pepper and salt to a jug, then add the jaggery or honey and whisk together.

Now you are ready to cook. Heat a saucepan with the sesame oil and when hot add in the beef mince then top with the powdered fenugreek. Break up the mince and keep mixing and stirring it on a medium to high heat and cook until the beef is dark and crunchy to the feel (mine took about 20 minutes). Squeeze out as much of the water from the spinach as you can then chop across and lengthways on a chopping board before adding to the beef along with the sauce. Cook for another 10 minutes then serve onto rice or noodles.