Simple Lamb Curry

Heat a large saucepan and add one tablespoon of the vegetable oil and when hot the lamb.

Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and put to one side.

Reduce the heat and add the remaining tablespoon of vegetable oil.

Add the chopped onions, garlic, chopped chillies and ginger and fry for 2-3 minutes, until golden and softened.

Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well for a minute.

Add the flour and cook for a further minute before adding the tomatoes and coconut milk and heat to bring the pan to a simmer.

Add the lamb and enough chicken stock to just cover the lamb.

Stir well, scraping the bottom of the pan to deglaze.

Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.

Skim off any excess fat from the surface.

Add the spinach and pomegranate and cook for 2 minutes, until the spinach has wilted.

Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.

Serve onto warmed plates with steamed basmati rice alongside.