Method

1. Season the lamb with salt and pepper.

2. Heat 1 tbsp of the oil in a deep casserole dish, over medium heat. Quickly fry half of the diced lamb on all sides, until browned. Transfer the lamb to a side dish.

3. Repeat step 2 with the remaining lamb.

4. Heat the same pot with the remaining 1 tbsp of oil, over medium heat. Fry the chopped onion, until lightly coloured.

5. Stir in the curry paste and the coconut cream, and fry for 2mins.

6. Return the meat to the pot, and mix well.

7. Add small amounts of water until the sauce becomes thick. Reduce the heat and simmer on low, until tender (up to 1hr). Check on the curry halfway through, and add more water if dry.

8. Stir the spinach in just before serving, and top with the yoghurt.

Second Nature special tip

Serve with brown rice or quinoa if you want to add a carbohydrate serving to this meal. This meal also pairs well with a kachumber salad. The leftover coconut cream can be frozen for later, or search ‘coconut cream’ in our app for other recipes to use it in!