INGREDIENTS

1. 2tablespoonsoil
2. 750g dicedboneless lamb
3. 2large choppedonions
4. 3 crushedgarlic cloves
5. 5cmfresh ginger, grated
6. 2teaspoonsground cumin
7. 2teaspoonsground coriander
8. 2teaspoonsturmeric
9. 1/4teaspoonground cardamom
10. 1/4teaspoonground cloves
11. 3bay leaves
12. 1 1/2cupschicken stock
13. 1/2cupcream
14. 2bunches of washed and chopped englishspinach

DIRECTIONS

1. Heat the oil in a pan and over medium heat brown the lamb in batches.
2. Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
3. Add the spices (not bay leaves) and cook, stirring, for 1- 2 minutes until spices are fragrant.
4. Return the lamb and any juices to the pan.
5. Add the stock and bay leaves.
6. Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
7. Add the cream, stir, cover and cook a further 20 minutes.
8. Add the spinach and cook until the spinach has softened.