- 3 garlic cloves, peeled
- thumb-sized piece of ginger (about 25g), peeled and roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 green chillies, roughly chopped
- 1 large onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp oil for frying
- 750g lamb shoulder, trimmed and cut into 3cm chunks
- 2 tsp coriander seeds, toasted and ground
- 2 tsp cumin seeds, toasted and ground
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 cardamom pods, squashed
- 4 large tomatoes, quartered
- 500ml lamb stock
- 200g baby spinach, roughly chopped
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- small pack coriander, roughly chopped
- naan breads or rice, to serve
Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
Scatter over the coriander. Serve with naan or rice.