800g lamb, diced

2 large onions, finely chopped

4 cloves garlic, finely chopped

4 tsp Mistress of Spice Madras Curry Powder

500g frozen spinach, defrosted

1 x 400g can diced tomatoes

¾ cup Greek yoghurt

½ cup cream (this can be replaced with yoghurt to make a lower fat version if you like)

1 bunch coriander leaves, roughly chopped

2-3 tbsp oil or ghee

If you prefer, use coconut milk instead of the yoghurt, delicious!!!

Heat oil in large saucepan or frying pan that has a fitting lid. Add the onions and sauté until softened. Add the garlic and fry for a couple of minutes before adding the curry powder. Stir this through the onions and garlic for about 20 seconds and add the diced lamb. Brown the meat, stirring to coat well in the spice mix.

When lamb is lightly browned add the can of tomatoes and about 1 cup of water. Stir, cover and simmer for about 40minutes. Stir occasionally to prevent sticking.

Add the spinach, stir, cover and simmer again for another 20 minutes. Then mix through the yoghurt and cream if using. Do NOT let the sauce boil at this stage. A very gentle simmer is alright but boiling will cause the yoghurt to curdle. Put in the coriander, stir and season with salt to taste. Serve with rice and your favourite Indian bread.

This curry can be made with many of the curry powders from the Mistress of Spice range, such as: Keralan, Kashmiri Korma, Mauritian, Sri Lankan…