Lamb, papaya, bean and spinach hotpot

Mix together the cumin, cardamom, chilli, celery salt and sugar. Roll the lamb chunks in the spice mixture, coating well.2. Heat the vegetable oil in a casserole dish. Add the lamb and fry until browned on all sides, stirring often. Remove and set aside.

Add the onion, carrot and garlic to the casserole dish and fry over medium heat, stirring often, until the onion has softened, around 3 minutes.

Add the new potatoes, butter, stock and bay leaf. Bring to the boil, then reduce the heat until the stock is simmering.

Put the lamb back in the pan and simmer for 10 minutes. Add the green beans, spinach and papaya and cook briefly until the beans are just tender.

Stir and serve garnished with a squeeze of lemon juice, chopped coriander and a dollop of yogurt.