Serves 4 to 6

This is a wonderfully fragrant curry, which is cooked slowly to allow the lamb to tenderise and the sauce to thicken nicely. It’s a dish that improves with being made ahead, adding the spinach after reheating the lamb and sauce. I also make it with mutton because its strong flavour stands up brilliantly to all the spices. If you would like to try this too, bear in mind that mutton may take an extra hour or so to tenderise.

3 tbsp olive oil

900g boneless leg or shoulder of lamb, cut into 2.5cm cubes

2 medium onions, peeled and chopped

5cm piece fresh root ginger, peeled and finely grated

3 garlic cloves, finely chopped

10 cloves

10 black or green cardamom pods

2 x 10cm cinnamon sticks

1 tsp black peppercorns

8 bay leaves

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