Lamb and Spinach Curry

_{CURRY INGREDIENTS:}

• 1 Tbsp coconut oil
• 1 onion, finely chopped
• 700g diced lamb
• 1 tsp crushed ginger
• 1 tsp crushed garlic
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• Salt and pepper
• 2 tsp tomato paste
• 1 cup stock or bone broth
• 3 medium potatoes, cut into 3cm chunks

_{GREEN SAUCE INGREDIENTS:}

• 200g spinach leaves
• 1 bunch fresh coriander (a handful for the sauce, the rest to garnish)
• 200ml coconut milk

_{INSTRUCTIONS:}

1. Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook for 5–8 minutes until soft.
2. Add the lamb and brown on all sides. Stir in the ginger, garlic, garam masala, ground coriander, cumin and turmeric, season with salt and pepper, and cook for 1–2 minutes until fragrant.
3. Add the tomato paste and cook for another minute, then pour in the stock, scraping up any bits stuck to the bottom of the pan.
4. Cover and simmer on low for 45 minutes.
5. While the curry simmers, blanch the spinach in boiling water for 30 seconds, then drain, rinse under cold water and squeeze out the excess liquid.
6. Add the spinach, a handful of coriander and the coconut milk to a blender and blitz until smooth and bright green.
7. After 45 minutes, stir the green sauce and potatoes into the curry. Cover and cook for a further 20 minutes, until the potatoes are tender and the lamb is falling apart. Taste and adjust the seasoning.
8. Top with the remaining coriander and serve with rice and roti or naan.