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1
Slice the onion.
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2
Place a large pan (big enough to hold all the ingredients - and with a lid too, you'll need one later) on the stove on a medium heat and add a splash of oil.
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3
Once the oil is hot add the onios and a pinch of salt and fry until they have browned slightly (it'll take about 10 minutes).
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4
Once they're done remove them from the pan and set aside.
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5
MEANWHILE, cut the lamb into 1-inch cubes and finely chop the chilli (The recipe will give a medium hot curry if you include the seeds.
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6
Use less chilli or remove the seeds if you like it milder.
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7
Or go for it and add more!
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8
:)) and garlic.
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9
After the onions have cooked and removed from the pan, add the lamb to it (add a bit more oil if necessary) and fry until browned (it'll take 4-5 minutes).
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10
Then remove that from the pan and set aside with the onions.
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11
Add a little more oil to the pan and add all of the spice ingredients.
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12
Stir fry for a minute or so and then add in the red wine.
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13
Allow it to boil for a minute or too, scraping the bottom of the pan to release any of the stuff that caramelised earlier.
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14
Add the chopped tomatoes, onions and lamb to the pan.
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15
Once it's come to the boil turn the heat right down, put the lid on and leave it to blip away for 2 hours.
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16
Shred the spinach leaves and add all but a handful of them to the curry.
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17
Stir it in and cook for a further 5 minutes.
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18
Just before serving stir in the last handful of spinach.
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19
Plate up and enjoy!
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20
:)
