Serves 6
Preparation: 20 mins | Cooking: 1-1 1/2 hours

Ingredients:
2 tbsp vegetable oil
1 brown onion, chopped
1 tsp Spencers chilli chopped
3 tsp Spencers garlic chopped
1 tsp Spencers turmeric
2 tsp Spencers ground coriander
2 tsp Spencers ground cumin
1 Kg lamb, cubed
500g (about 2 large) potatoes, peeled and diced
400g tin crushed tomatoes
1 cup Greek style yoghurt
150g baby spinach leaves
Steamed Spencers Basmati rice, to serve
Spencers Cumin papadums, to serve

1. Heat half the oil in a large frying pan and fry onion, chilli, garlic, turmeric, coriander and cumin until onion is soft and spices are fragrant. Set aside.
2. Heat remaining oil in a large pan and brown lamb.
3. Add onion mix, potatoes and tinned tomatoes to the lamb. Mix until combined and then add yoghurt in one tablespoon at a time, mixing after each spoonful.
4. Bring to the boil then reduce heat and simmer for 1 – 1 ½ hours until meat is tender. Add water to the curry during cooking if sauce becomes too thick.
5. Serve lamb curry with steamed basmati rice and cumin papadums.