Ingredients
500g lamb, diced
1 onion, finely diced
3 garlic cloves, crushed
3cm piece ginger, grated
½ tbsp cumin, ground
½ tbsp ground coriander
½ tsp garam masala
1 red chilli, sliced finely
1 tsp turmeric, freshly grated
1 large stick cinnamon
2 fresh tomatoes, roughly chopped
500ml vegetable stock
2 cups spinach leaves
1-2 tbsp olive oil
½ cup thick natural yoghurt
½ bunch coriander leaves, chopped
Brown rice, for serving
Method
Heat oil in a large pot, add in the onion, garlic, ginger, garam masala, then the lamb. Add chilli, cumin, ground coriander, turmeric, and cinnamon, and fry off until fragrant.
Add tomatoes and stock into the pot, cover and simmer for 30 minutes.
Stir in spinach and yoghurt. Take off the heat and stir in the coriander. Serve with steamed brown rice.
