Quick and Easy Greek Stew

1 lb. ground lamb
One (15-oz.) can tomato sauce
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon ground cinnamon
One (10-oz.) bag prewashed baby spinach

Cook lamb in a large nonstick skillet over medium-high heat, breaking up chunks of meat with a spoon, 3 to 4 minutes until no longer pink. Drain off any fat. Stir in tomato sauce, cumin, salt, oregano and cinnamon. Cover and cook 3 to 4 minutes to heat and for flavors to blend. Meanwhile, microwave spinach as bag directs. Drain and stir into stew. Serve with couscous if desired.