Wash the spinach well and shake gently to remove the excess water.
In a dry large pan or skillet, toast the ground cumin and coriander, taking
care not to let the spices turn dark brown and burn.
Add the damp spinach and garlic, then stir continuously to wilt the spinach
leaves, Transfer to a serving bowl, stir in the yogurt and nutmeg. Season to
taste with salt and freshly ground black pepper.
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NOTES : The recipe presents this as a comdiment to be served at room
temperature or chilled. We like it as a main vegetable, served hot. The
original recipe also called for a cup of yogurt.
