Lamb, potato and spinach curry

No need to bother with an Indian takeaway when you can serve up this delicious lamb and vegetable feast. Freshly ground spices give extra taste

Ingredients
4 cardamom pods
1tsp coriander seeds
2tsp ground spices
450tg lean lamb fillet, trimmed and cut into bite-size pieces
2tbsp sunflower oil
2 onions, sliced
2 garlic cloves, chopped
1 green chili, deseeded and finely chopped
300ml canned coconut milk
450g potatoes, peeled and cubed
250g fresh spinach
Salt and freshly ground black pepper
Paprika, to garnish (optional)
Bread to serve

Preparation
Step1
Crush the cardamom pods with a pestle and mortar to split the husks. (Or crush the pods in a small bowl using the end of a rolling pin) Prise out and reserve the black seeds, discarding the husks, crush the cardamom, coriander and cumin seeds together and mix the spices.
Step2
Put the lamb in a bowl, add the spices and toss to coat the meat.
Step3
Heat the oil in a large pan and gently cook the onion, garlic and chili for 5 minutes until softened. Add the lamb and cook for 3 to 4 minutes, stirring, until the meat is browned all over.
Step4
Add the stock and coconut milk, bring to the boil, cover and simmer gently for 20 minutes. Add the potatoes, stir well and simmer, uncovered, for a further 2 minutes until the spinach has wilted.
Step5
Sprinkle with paprika, if wished, and serve with warmed bread.
Serves 4
Preparation time 20 minutes
Cooking time 35 minutes
Fat per serving 36g
Calories per serving 460