Speedy lamb & spinach curry

• cumin seeds ½ tsp
• sunflower oil↗2 tsp tsp
• lean lamb↗200g g

  steak, cubed

• red pepper↗1

  deseeded and sliced

• green chilli↗1

  deseeded and sliced

• mild curry paste↗2 tbsp tbsp
• can chopped tomato225g g
• can coconut cream↗160ml ml
• bag baby spinach↗100g g
• ½ a 20g pack coriander

  chopped (about 1 tbsp)

Step-by-step instructions

1. 1

   Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.

2. 2

   Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.