Ingredients (serves 4): 2 tbsp vegetable oil 900g (2lb) trimmed and diced lamb shoulder 2 onions chopped 5 cloves chopped garlic 1 tbsp fresh ginger 1 tbsp turmeric 2 tbsp garam masala 2 tbsp ground cumin 1 tbsp ground chilli 1 tbsp plain flour 6 large tomatoes (chopped) 1 x (400g) can coconut milk 550 ml (1 pint) chicken stock 300g (10oz) baby spinach leaves 200g (7 oz) plain yoghurt In a large thick-bottomed pan heat half the oil and sear the lamb until brown. Place in a bowl to one side Add the remaining oil with the onions, garlic, spices and flour. Mix well and cook for about three minutes. Add the milk and tomatoes with the lamb and enough stock to cover the meat. Cover and cook gently for about one hour, stirring occasionally to avoid burning. When the meat is tender, skim off any excess fat from the surface and stir in the spinach, then add enough of the yoghurt to give the correct colour and consistency. This can now be served immediately with a little basmati rice. A fantastic idea is to let it cool for 24 hours and to reheat it slowly in a pan, as this allows all the spices to work and mature and the meat to soften. This is one of those meals that can be enjoyed with an icecold beer, or a fantastic white Rioja which always goes well with a spicy dish.