1/2 to 1 teaspoon chilli powder (depending on taste)
1 1/2 teaspoons ginger powder
1 teaspoon salt
2 green chillis (e.g. birds eye), trimmed
250g fresh spinach
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Warm the oil in a large frying pan or wok over a medium low heat then add the onions and cook and stir for at least 15 minutes until they've reduced and sweetened and browned quite a lot (don't let them burn). Adding about half a teaspoon of salt can help prevent them sticking and burning.
Once the onions are well on their way add the garlic and fry for at least 5 more minutes, stirring constantly. Add all the lamb and cook through a little until it starts to brown.
Now add all the masala spices and cook for a few minutes. Again keep stirring to prevent the spices sticking and burning. Add the rest of the salt at this stage too.
Combine the chillies with 2 of the tomatoes, roughly chopped, in a food processor and blend to a paste. Add to the frying pan or wok, mix in thoroughly and turn down the heat to low. We've got some liquid at the moment but possibly not enough to continue frying.
Whilst this is going on take a large frying pan and wilt down two large handfuls of the spinach and then blend a little to a rich green sauce, the spinach will wilt down a lot. Add the blended spinach and allow to come to a simmer.
Add another handful of spinach (for me this is pretty much the rest of the bag - there's never too much spinach in this curry).
Slice the final tomato and add to the mixture.
Cook on a low simmer until the lamb is no longer pink in the centre and tender, about half an hour. Serve over rice.