Lamb and Spinach Saag

Toss lamb with half the oil. Season with salt and pepper.

2. Heat a stockpot over a high heat. Add the lamb in two batches. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove.

3. Reduce heat to medium. Heat remaining oil in same stockpot. Add onion and paste. Cook, stirring, for about 3 minutes, or until onion is soft. Add spices. Cook, stirring, for 1 minute, or until fragrant.

4. Return lamb to pan with tomatoes. Stir for 1 minute. Add 1¼ cups of stock. Bring to the boil. Boil gently, covered, stirring occasionally, for 1 hour, 30 minutes, or until lamb is tender.

5. Blend remaining stock with flour. Add to stockpot. Cook, stirring occasionally, for about 5 minutes, or until thickened. Stir in the spinach.

6. Serve with coriander sprigs, yoghurt and naan bread.