400 g (13 oz) lean lamb steak or fillet, cut into strips
1 onion, thickly sliced
2 garlic cloves, sliced
2 teaspoons peeled and finely grated fresh root ginger
1 teaspoon cumin seeds
1 large green chilli, finely sliced (deseeded if less heat desired)
2 tablespoons tikka curry paste
3 large ripe tomatoes, roughly chopped
125 ml (4 fl oz) hot lamb or vegetable stock
150 g (5 oz) roughly chopped spinach leaves
flatbreads, to serve
chopped coriander, to garnish
Place half the oil in a large frying pan over a high heat and stir-fry the lamb for 2–3 minutes, until browned. Using a slotted spoon, transfer to a plate and set aside.
Return the pan to a medium-high heat and cook the onion, garlic, ginger, cumin seeds and chilli in the remaining oil for 3–4 minutes, until lightly coloured. Reduce the heat slightly, then add the tikka paste, stirring for 1 minute.
Add the tomatoes and stock and simmer for 5–6 minutes, until the sauce has thickened slightly. Stir in the spinach and heat for a further 1–2 minutes, until wilted.
Return the lamb to the pan, stir until reheated, then serve sprinkled with coriander, with flatbreads.