Many curries benefit from being made ahead of time and this is one that is almost better the next day than it is when you make it.
|3 cloves||Garlic, crushed and finely chopped|
|1 piece||Ginger, 3cm, finely chopped|
|2 tsp||Ground cumin|
|2 tsp||Ground coriander|
|2||Cardamom pods, squashed with the blade of a knife|
|80 g||Curry paste, packet korma|
|1||Onion, large, roughly chopped|
|750 g||Lamb shoulder, cut into 2.5cm chunks with the fat trimmed off (Main)|
|1 can||Tomato, 400g, Indian-style|
|1 ½ cups||Beef stock, or lamb stock|
|300 g||Spinach, chopped with stems removed (Main)|
|1 handful||Almonds, to garnish (optional)|
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- Heat oil in a large saucepan and gently cook garlic, ginger, coriander, cumin, cardamom, curry paste and onion for 5 minutes until onion softens.
- Increase heat and toss lamb in the spices until well coated and starting to brown.
- Add tomatoes and stock to the pan, then bring to the boil and simmer for 40 minutes. Add extra stock or water if curry becomes too dry.
- Add spinach to the pan 15 minutes before serving, and continue to cook until tender.