By Bal Krishna Shrestha

This lamb curry with baby spinach is sumptuous in texture and rich in flavour.

Ingredients
Serves 6
50ml mustard oil
1/2 tsp fenugreek seeds
3 white onions, chopped
1 tsp ginger and garlic paste
700g diced lamb shoulder
1 tsp turmeric
2 cardamom pods, crushed
1 cinnamon stick
3 bay leaves
4 large tomatoes, chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground chilli
Salt to taste
200ml vegetable stock or water
250g fresh baby spinach
2 tbsp chopped fresh coriander

Heat the oil in a deep saucepan over a medium heat. Add the fenugreek seeds and fry until they turn light brown. Add the cardamom, bay leaf and cinnamon and cook until slightly browned.

To the same pan, add the chopped onion, ginger and garlic paste and turmeric and cook it until the onion is browned.

Add the lamb to the pan and cook it on a high heat 5-10 minutes, stirring well.

Add the tomatoes, ground cumin, chilli, coriander and salt. Cook for 3-5 minutes, stirring well to combine the spices with the lamb.

Add the stock (or water) to the lamb, then cover and simmer gently over a low-medium heat for 30 minutes or until the lamb is tender. Be sure to stir occasionally to prevent burning the lamb.

Once the lamb is tender and has a saucy texture, add the baby spinach and chopped coriander. Stir until the spinach is wilted.

Check the seasoning and spices before serving with your choice of bread (roti, naan or pitta are suggestions) or rice.