- 1.
Fill your kettle and boil it. Peel and finely chop the onion. Dice the tomatoes. Warm a medium-sized pan over a medium heat for 2 mins, then add 1 tbsp oil and the chopped veg. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the veg are glossy and starting to soften.
- 2.
While the veg fry, peel and crush or grate the garlic. Peel and grate the ginger. Stir them into the veg with 1 heaped tbsp Bombay spice blend, 1 tbsp black onion seeds and curry leaves. Cook and stir for 1 min.
- 3.
Add the diced lamb to the pan and stir to mix, then pour in 300ml boiling water. Stir to mix well, pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil. Turn the heat down and simmer for 30 mins till the lamb is tender when pressed with a fork.
- 4.
When the lamb is 15 mins away from being r eady, tip the rice into a sieve and rinse it under cold water. Tip into a small pan, add a pinch of salt and pour in 300ml boiling water. Cover and bring to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take off the heat and leave in the pan, lid on, for 3-5 mins to steam the rice and finish cooking it.
- 5.
Fold the spinach into the curry to wilt it. Taste and add a pinch of salt if you think it needs it.
- 6.
Fluff the rice with a fork and divide between a couple of warm plates. Top with the Bombay spiced lamb and serve.