About this recipe:This enticing curry is warmly spiced rather than fiery hot with chillies. Serve it with basmati rice, chapattis or wholemeal pita breads and a fresh tomato and cucumber salsa for a healthy Indian-style meal.
Heat the oil in a large saucepan or flameproof casserole dish. Add the onions, garlic and ginger, and fry for about 5 minutes, stirring frequently, until the onions are golden.
Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, cardamom seeds and bay leaves. Cook and stir briefly over medium heat, about 1 minute, and then stir in the yoghurt and 150 ml water. Add the lamb, mix well and cover the pan. Simmer gently for 1¼ hours or until the lamb is tender.
Add the tomatoes, spinach and chopped coriander. Cook for 2–3 minutes, stirring, until the tomatoes have softened slightly and the spinach has wilted. Taste for seasonings, adding salt and more pepper if desired. Remove the bay leaf and serve garnished with fresh coriander.