- 2 tbsp vegetable oil
- 900g/2lb lamb neck fillet, cut into 3cm/1in cubes
- 2 onions, roughly chopped
- 3 garlic cloves, peeled and crushed
- 2 green chillies, finely chopped
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 1½ tbsp garam masala
- 1½ tbsp ground cumin
- 1 tbsp mild Kashmiri chilli powder
- 6 large tomatoes, roughly chopped
- 400ml/14fl oz coconut milk
- 600ml/1 pint chicken stock or lamb stock
- 250g/9oz baby spinach leaves
- 200g/7oz plain yoghurt
- salt and freshly ground black pepper
- steamed basmati rice, to serve
Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
Serve onto warmed plates with steamed basmati rice alongside.