Ingredients

• 2 tbsp vegetable oil
• 900g/2lb lamb fillet
• cut into 3cm/1in cubes
• 2 onions
• roughly chopped
• 3 garlic cloves
• peeled and crushed
• 2 green chillies
• finely chopped
• 1 tbsp grated fresh ginger
• 1 tbsp ground turmeric
• 1½ tbsp garam masala
• 1½ tbsp ground cumin
• 1 tbsp chilli powder
• 1 tbsp plain flour
• 6 large tomatoes
• roughly chopped
• 400ml/14fl oz coconut milk
• 600ml/1 pint chicken stock
• 250g/9oz baby spinach leaves
• 1 pomegranate
• seeded
• 200g/7oz plain yoghurt
• salt and freshly ground black pepper
• steamed basmati rice
• to serve

Directions

• Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes
• or until the lamb is golden-brown all over
• then remove and set aside.
• Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions
• garlic
• chillies and ginger and fry for 2-3 minutes
• until golden and softened.
• Add all the turmeric
• garam masala
• cumin and chilli powder and fry
• stirring well
• for one minute.
• Add the flour and cook for a further minute.
• Add the tomatoes and coconut milk and heat to bring to a simmer.
• Add the lamb and enough chicken stock to just cover the lamb. Stir well
• scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
• Heat the mixture until simmering
• then cover and cook on a low heat for about one hour
• or until the lamb is tender and cooked through.
• Skim off any excess fat from the surface of the sauce
• then add the spinach and pomegranate. Cook for 1-2 minutes
• until the spinach has wilted.
• Add the yoghurt
• season
• to taste
• with salt and freshly ground black pepper and stir well.
• Serve onto warmed plates with steamed basmati rice alongside.