Dry-fry the cumin seeds for about
20 secs in a wok, then add half the oil
and stir-fry the lamb for about 1 min
until browned, but not cooked all the
way through. Tip onto a plate.
Add the rest of the oil to the wok, then
stir-fry the pepper and chilli for a couple
of mins until softened. Stir in the curry
paste, tomatoes and coconut cream with
half a can (from the tomatoes) of water,
then simmer for about 5 mins until saucy.
Add the lamb, spinach and coriander, stir
until the spinach has wilted, then serve
with basmati rice.