- Heat the oil in a large saucepan and add the onion and mushrooms. Cook over a high heat for 2 minutes or until the onion slices begin to colour.
- Add the beef together with the ginger, garlic, chillies, ground coriander, cardamom, turmeric and nutmeg. Cook for 2 minutes, stirring well, then add the tomatoes with their juice and the cornflour mixture. Bring to the boil, stirring. Stir in the yogurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
- Meanwhile, prepare the cardamom rice. Put 450 ml (15 fl oz) cold water in a saucepan and bring to the boil. Add the rice, cinnamon stick and cardamom pods. Bring back to the boil, then cover tightly and cook for 10 minutes or until the rice is tender. Drain and return the rice to the saucepan. Stir in the lemon juice and keep covered until the curry is ready to serve.
- Stir the spinach, lime juice and chopped coriander into the curry and allow the leaves to wilt down into the sauce. To serve, spoon the curry over the rice and garnish with fresh coriander leaves.
Each serving provides
Excellent source of iron, zinc. Good source of calcium, copper, potassium, vitamin A, vitamin B6, vitamin B12, vitamin C. Useful source of folate, selenium, vitamin B1, vitamin B2, vitamin E.