For this tender lamb curry, you will need:

900g lamb chunks, preferably lamb shoulder chunks
1 large onion, finely chopped
400g baby spinach
1.5 tbsp garam masala
1.5 tbsp mild chili powder
1 tbsp tumeric powder
1 tbsp flour
1 tsbp grated fresh ginger
6 plum tomatoes
100ml olive oil
400ml cocunut milk
200ml plain yoghurt
1 lamb stock cube
water
salt and pepper
handful of chopped fresh coriander

(serves 4)

Heat half the oil in a lidded pan and brown the lamb. Set the lamb aside.

Heat the rest of the oil and fry the onion and ginger until tender. Add flour and all the dry spices and mix well. Add tomatoes and coconut milk and allow to heat up without boiling. Return the lamb to the pan with the mixture, add stock cube and enough water to nearly cover the lamb, cover and simmer for an hour, stirring occasionally to avoid sticking to the bottom of the pan. Stir in yoghurt, baby spinach and chopped coriander. Add salt and pepper to taste and serve with rice.