Lamb and spinach curry

Method

1. Finely slice 20g of the ginger into matchsticks and set aside. Blend the rest of the ginger with the tomatoes, garlic and a splash of water until smooth.
2. Heat 5½ tbsp oil in a large non-stick saucepan, add the whole spices and bay leaves and follow 15 seconds later with the onion. Cook the onion until deep golden. Add the tomato paste, salt, coriander, turmeric, cumin and chilli powder and cook over a moderate flame until it becomes a paste and releases droplets of oil on the base of a pan; it should take 15-20 minutes. Reduce the heat and sauté the paste for another five to seven minutes, stirring.
3. Add the lamb and a splash of water, then sauté the meat and paste over a moderate flame for five or six minutes, until the paste has been completely absorbed by the lamb. Pour in enough water to cover, bring to a boil, then reduce the heat to low, cover and simmer gently for 50–60 minutes, or until the lamb is tender. The sauce should only come one-quarter of the way up the lamb. If necessary, reduce some of the liquid over a high heat.
4. Heat the remaining oil in a saucepan, add the ginger julienne and green chillies (if using); cook for a minute, then remove both with a slotted spoon. Add the spinach and a splash of water to the empty saucepan and cook until completely wilted. At this stage, you can blend the spinach to a smooth paste or leave it whole. Add to the lamb with the garam masala, cover and simmer for another four minutes. Taste, adjust the seasoning and serve.