1 Heat ½tbsp olive oil, add
1 small onion and 1 small red pepper, sliced; cook on low heat for 10 minutes.
Remove from pan; set aside. Increase heat; fry half 350g lamb neck fillet, cubed, for 2 to 3 minutes until brown. Remove from pan; repeat with the remaining lamb.
2 Return all meat, onion and pepper to pan; stir in 1tsp ground coriander. Add 400g can chopped tomatoes, bring
to boil cover, reduce heat and simmer for 25 minutes.
3 Stir in 50g dried apricots, halved, and 225g readymade curry sauce, cover and simmer for 25 minutes. Add 100g baby spinach, and stir until wilted. Serve with 25g brown basmati rice.