Speedy lamb & spinach curry

Speedy lamb and spinach curry

Ingredients

• ½ tsp cumin seeds
• 2 tsp sunflower oil
• 200g lean lamb steak, cubed
• 1 red pepper, deseeded and sliced
• 1 green chilli, deseeded and sliced
• 2 tbsp mild curry paste
• 225g can chopped tomatoes
• 160ml can coconut cream
• 100g bag baby spinach
• ½ a 20g pack coriander, chopped (about 1 tbsp)

Method

1. Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
2. Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.