Fragrant lamb with spinach

Method
Prep:25min  ›  Cook:1hr20min  ›  Ready in:1hr45min 

1. Heat the oil in a large saucepan or flameproof casserole. Add the onions, garlic and ginger, and fry for about 15 minutes, stirring frequently, until the onions are golden.
2. Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, crushed cardamom seeds, bay leaves and salt. Stir briefly over a moderate heat, then stir in the yogurt and 150 ml (5 fl oz) water. Add the lamb, mix well and cover the pan. Simmer gently for 1 1/4 hours or until the lamb is tender.
3. 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 seasoning and remove the bay leaf. Serve garnished with fresh coriander.

Some more ideas

The basic curry sauce in this recipe can be used to cook other meats or vegetables. Cubes of skinless boneless chicken or turkey breast (fillet) are delicious, as are lean boneless pork chops. All of these need only 40 minutes simmering in the sauce. A mixture of vegetables – halved new potatoes, cauliflower florets, sliced carrots and chunks of parsnip – is good too. Use 500 g (1 lb 2 oz) total weight and cook for 30 minutes. * To make a refreshing fresh chutney to serve with the curry, finely chop and mix together 4 plum tomatoes, ½ cucumber, 1 small onion, 1 seeded fresh green chilli and 4 tbsp chopped fresh coriander.

Plus points

Onions contain a type of dietary fibre called fructoligosaccarides (FOS), which is also found in chicory, leeks, garlic, Jerusalem artichokes, asparagus, barley and bananas. It is believed to stimulate the growth of friendly bacteria in the gut while inhibiting bad bacteria. * Cardamom is believed to help relieve digestive problems such as indigestion, flatulence and stomach cramps, and it can help prevent acid regurgitation and belching.

Each serving provides

B12 * A, B6, C, folate, phosphorus, iron, zinc * B1, B2, E, niacin, calcium, copper, potassium, selenium