This is a lovely creamy Korma with great flavours. Buy the lamb readily diced or if you have some time, trimmed shoulder will work too.
Heat the oil in a heavy sauce and sauté the onion until golden. Add the garlic, ginger, cumin, coriander, chilli, cardamom and turmeric. Fry gently for 2 minutes. Add the lamb and coat with the onion and spice mixture. Stir in the coconut milk, sugar and lime rind. Cover and simmer for 45 minutes, stirring occasionally or cook in oven, Gas Mark 4, 180°C (350°F) for approximately 1 hour.
Add the mushrooms and the cornflour/potato starch, stir well then return to oven or hob for a further 15 minutes. Then add the spinach and stir well. Add in the lime juice and taste for seasoning.
Sprinkle over some chopped coriander or basil leaves and serve with basmati rice and salad. Naan bread also goes well with the korma.
Energy: 779 kcal