Lamb And Spinach Curry

1. 1

   Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.

2. 2

   In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.

3. 3

   When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.

4. 4

   Add the tomato paste, stock, diced tomatoes and the juice of 1/2 the lemon, season well with salt and pepper.

5. 5

   Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.

6. 6

   Chop the coriander stems and add to the curry.

7. 7

   Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.

8. 8

   When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.

9. 9

   Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

* Per serving · 4 servings · Values may vary.