INGREDIENTS

• Butter or coconut oil
• 4 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 3 cloves 
• 4 black peppercorns
• 2 red onions, sliced or grated
• 3 cloves garlic, grated
• 1-2 inch piece of ginger, grated
• ½ tsp chilli powder
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp salt
• 1 tin tomatoes/fresh equivalent
• 1 tbsp tomato puree
• 500g lamb neck fillet/diced shoulder
• 1 butternut squash, diced
• ½ cauliflower, florets
• 1 small bag spinach, washed

INSTRUCTIONS

• Heat the butter/coconut oil in a frying pan over a medium heat and add the whole spices. Sizzle for 300 seconds.
• Add the onions and cook until browned (add some water if they start to stick). 
• Add ginger and garlic and cook for 3-5 minutes.
• Add ground spices and cook for 3-5 minutes.
• Add the tomatoes and cook for 3-5 minutes.
• In a separate pan, brown the lamb. Once browned, add the lamb and vegetables (bar the spinach) to the spices and tomatoes and add water to almost cover everything.
• Cook for 30-50 minutes, until lamb and vegetables are tender.
• Stir through the spinach before serving

TO SERVE...

• Serve with mango chutney, lemon wedges, coriander, flaked toasted almonds and fresh tenderstem or broccoli.

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