Categories: Indian, curry, lamb, spinach

Ingredients

• 3 garlic cloves, peeled
• A large thumb-sized piece of ginger, roughly chopped
• 2-3 green chilli, roughly chopped
• 1 large onion, roughly chopped
• oil for frying
• 750g lamb shoulder, fat trimmed off
• 2 tsp coriander seeds, toasted and ground
• 1 tsp turmeric
• 2 cardamom pods, squashed with the blade of a knife
• 4 large tomatoes, quartered
• lamb stock, cube or concentrate, made up to 300ml
• 200g spinach, washed and roughly chopped
• 2 tsp cumin seeds, toasted and ground

Directions

1. Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée (or you could very finely chop everything).

2. Heat a little oil in a large casserole. Brown the lamb all over and scoop out. Add more oil if necessary, then fry the spices in the same pan for a couple of minutes until fragrant then add the onion purée and cook for 2 minutes. Add the lamb, tomatoes and stock. Stir, cover and cook for 45 minutes.

3. Stir in the spinach then cook for a further 45 minutes or until the lamb is meltingly tender. Scatter the coriander over. Serve with naan breads or basmati rice.

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