Lamb, Potato & Spinach Curry - cooking recipe

Ingredients

2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 (200 g) carton natural yoghurt
1 lemon, juiced
1 kg lean lamb fillets, diced
40 ml vegetable oil
2 onions, chopped
2 cloves garlic, crushed
2 1/2 cm fresh ginger, grated
1 kg potato, cut into 2.5 cm dice (I would use a red potato)
1 (410 g) can peeled crushed tomatoes
40 ml tomato paste
salt and pepper
1 bunch english spinach, trimmed and washed

Preparation

Combine the coriander, cumin, turmeric, yoghurt and lemon juice in a large bowl and add the lamb.
Mix well and cover.
Place in the fridge and marinate for at least 3 hours-overnight would be better.
heat the vegetable oil in a large saucepan over medium heat and fry the onion, garlic and ginger for 5 minutes or until soft.
Add the lamb (and the marinade) and the potatoes, crushed tomatoes and paste.
Season with salt and pepper, stir and bring to the boil.
Reduce the heat and simmer gently uncovered for 1-1 1/4 hours or until the lamb is very tender.
Check and adjust the seasonings if necessary.
Add the spinach and simmer for a further 3 or 4 minutes.