Heat a large pan, fry the curry paste until
fragrant, add the lamb, then brown on all
sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid,
then cook for 15 mins on a medium heat
until the rice is tender.
Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.