One of my favourite curries of all time! This lamb and spinach curry is bursting with flavour, not too spicy and constantly requested in our house for curry night. Enjoy with basmati rice and naan bread.
In a food processor combine the onions, garlic, 100g of spinach, 1 tablespoon of olive oil, ginger, garam masala, cumin and turmeric and blend until smooth.
In a wok over a medium heat, warm the remainder of the oil and add the cloves, cardamom pods, coriander and cinnamon stick and cook for 3 minutes. Add the lamb and toss to brown on all sides. Spoon in the onion paste mixture and cook and stir for 3 minutes until fragrant. Add the water, coconut milk and seasoning. Simmer gently for 45 minutes. Taste test and adjust seasoning if necessary and add cayenne pepper to taste. Add the remainder of the spinach and continue to cook for a further 15 minutes until the lamb is tender, the spinach wilted and the sauce is creamy. Remove and discard the cinnamon stick and serve hot.