INGREDIENTS

• Knob of butter or coconut oil
• 4 cardamon pods
• 2 bay leaves
• 1 cinnamon stick
• 3 cloves
• 4 black peppercorns
• 2 (red) onions, sliced or coarsley grated
• 3 cloves garlic, crushed or finely grated
• 1-2 inch piece of ginger, grated
• 1/2 teaspoon chilli powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 tin tomatoes/fresh equivalent + 1 tablespoon tomato puree
• 500g lamb neck fillet or diced shoulder
• 1 butternut squash, diced
• 1/2 cauliflower, florets
• 1 small bag spinach, washed

INSTRUCTIONS

1. Heat the butter/ coconut oil in a frying pan over a medium heat and add the whole spices. Sizzle for 30 seconds.
2. Add the onions and cook until browned (add some water if they start to stick).
3. Add ginger and garlic and cook for 3-5 minutes.
4. Add ground spices and cook for 3-5 minutes.
5. Add the tomatoes and cook for 3-5 minutes.
6. In a separate pan, brown the lamb. Once browned, add the lamb and vegetables (bar the spinach) to the spices and tomatoes and add water to almost cover everything.
7. Cook for 30-50 minutes, until lamb and vegetables are tender.
8. Stir through the spinach before serving.

SERVE WITH...

• Mango chutney
• Lemon wedges
• Fresh coriander
• Flaked toasted almonds
• Fresh tenderstem or broccoli

EXTRA TIPS...

1. The flavours improve in time, so if you can, slow cook this in the oven or save some for leftovers for lunch/ dinner to enjoy over the next day or so.
2. Can be made with chicken pieces on the bone (cook for 60 minutes), if you’d prefer.
3. Always brown the meat first in the pan and set aside to add to the onion and spice mix later to increase flavour.
4. Simply leave out the meat for a vegetarian/vegan option and add more of your favourite veggies.