LAMB CURRY

SERVES 4 PREP 10 MINS COOK 1 HOUR 20 MINS PER SERVE 1546kj ) 750g diced lamb (shoulder or leg) ✦ d 2 onions, halved, thinly sliced ✦ ½ cup korma curry paste ✦ 400g can diced tomatoes ✦ 1 bunch English spinach, ✦ trimmed, coarsely chopped

1 Heat a little oil in a large saucepan on high. Brown lamb, in 2 batches, 4-5 mins each batch. Transfer to a plate.

2 Cook onion in same pan, stirring, 4-5 mins until golden. Add curry paste. Cook, stirring, 1-2 mins until fragrant.

3 Return lamb to pan with juices. Mix tomatoes and 1 cup water through. Reduce heat to low.

4 Simmer, covered, 30 mins. Uncover and simmer a further 25-30 mins until lamb is tender and sauce thickens slightly.

5 Stir in spinach. Simmer, uncovered, 2-3 mins. Season to taste. Serve with rice and top with toasted flaked almonds, if you like.