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1
Heat the oil in a wok or a large skillet over medium-high heat. Cook the onion for 5 mins, stirring often to prevent browning. Stir in the garlic and cilantro stalks.
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2
When the onion is translucent and slightly golden, add the lamb and cook for 5 mins, stirring, until browned. Stir in the curry paste and cook the mixture for another 1-2 mins, until fragrant.
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3
Add the tomato puree and stock and bring to a boil. Reduce the heat and simmer, uncovered for 25 mins, until the lamb is tender.
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4
Meanwhile make the fragrant rice. Place all the rice ingredients in a microwave-safe container. Microwave, uncovered, on high for 16 mins, until tender. If the rice is not tender, continue to microwave and test every 2 mins. Set aside for 2 mins, then fluff up with a fork to separate the grains.
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5
Spray the popadums with cooking oil spray and place 4 at a time in the microwave on a piece of paper towel. Microwave each batch on high for a minute, until expanded and crisp.
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6
Taste the curry for spiciness. To add more heat, add fresh chili or sambal oelek, to taste.
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7
When ready to serve, stir in spinach and cilantro leaves. Serve the curry with rice, popadums, and tzatziki.
