- 2 tbsp Ghee
- 2 kg Lamb neck or legcut into 2 inch pieces (ask your butcher to do this)
- 1 tbsp Maldon sea salt
- 1 tbsp whole cumin seeds
- 2 tbsp whole coriander seeds
- ½ tbsp chilli flakes
- 1 tbsp ground turmeric
- 1 ½ tbsp garam masala
- 4 tbsp minced ginger
- 6 cloves minced garlic
- 4 medium onionssliced
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 2kg frozen spinachdefrosted and squeezed
- 1 large bunch of corianderroughly chopped
- 1 Zest and juice of one lemon
Preheat the oven to 160C/300F/gas 2 or use the slow cook option on an instapot.
Dry fry the cumin, coriander seeds until fragrant, put them in a spice or coffee grinder with the salt, turmeric, chilli flakes and garam masala to make a curry powder.
Heat the ghee in a heavy based oven proof pot and add the onions, garlic and ginger and sauté on a low heat for about 5 minutes, add the dry curry powder mix, pop the lid on a cook for a further 15/20 minutes ensuring it doesn’t burn.
When the mixture is very soft, whizz with a hand blender until it resembles a paste. Add the lamb and coat. Then add the tinned tomatoes, coconut milk, one can of water and the spinach.
Cover and pop in the oven for about 2 hours.
Check the lamb is tender with a fork add some chopped coriander and serve with basmati or cauliflower rice.