Fragrant lamb with spinach

Heat the oil in a large saucepan or flameproof casserole. Add the onions, garlic and ginger, and fry for about 15 minutes, stirring frequently, until the onions are golden.

Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, crushed cardamom seeds, bay leaves and salt. Stir briefly over a moderate heat, then stir in the yogurt and 150 ml (5 fl oz) water. Add the lamb, mix well and cover the pan. Simmer gently for 1 1/4 hours or until the lamb is tender.

Add the tomatoes, spinach and chopped coriander. Cook for 2–3 minutes, stirring, until the tomatoes have softened slightly and the spinach has wilted. Taste for seasoning and remove the bay leaf. Serve garnished with fresh coriander.