• 4 tablespoons sunflower oil
  • 600 g (1 lb 4 oz) boneless shoulder of lamb, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon ground ginger
  • 2 teaspoons ground turmeric
  • large pinch of grated nutmeg
  • 4 tablespoons sultanas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 400 g (13 oz) canned chopped tomatoes
  • 300 ml (½ pint) lamb stock
  • 400 g (13 oz) baby leaf spinach
  • salt and pepper

Heat half the oil in a large, heavy-based saucepan and brown the lamb, in batches, for 3–4 minutes. Remove with a slotted spoon and set aside.

Heat the remaining oil in the pan and add the onion, garlic, ginger, turmeric, nutmeg, sultanas, cinnamon and paprika. Stir-fry for 1–2 minutes and then add the lamb. Stir-fry for 2–3 minutes and then add the tomatoes and stock. Season well and bring to the boil. Reduce the heat, cover tightly and simmer very gently (using a heat diffuser if possible) for 1½ hours.

Add the spinach in batches until it is all wilted, cover and cook for a further 10–12 minutes, stirring occasionally. Remove from the heat and serve drizzled with whisked yogurt, if liked.

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