Lamb Curry with Okra and Spinach

Serves 6 | Prep time 30min | Cooking time 1.25hrs

Ingredients

4tbs Vegetable Oil

1kg 1/2 Lamb Shoulder

10 Cardamon Pods (lightly crushed)

8 Pepper Corns  (lightly crushed)

1tsp Mustard Seeds  (lightly crushed)

2 Bay Leaves

6 Cloves

1 Cinnamon Stick

2 Onions (roughly diced)

6 Plum Tomatoes (quartered)

1/2 cup Tomato Puree

1 Red Chilli (seeded and sliced)

1 Green Chilli (seeded and sliced)

5 cloves Garlic (peeled, chopped and crushed)

1/2inch cube ginger (peeled, chopped and crushed)

1tbs Gran Marsala

1tsp Turmeric 

1tbs Corriander

2tsp Paprika

1tbs Cumin 

2 cups Lamb stock (fresh or cube)

3 handfuls Spinach

12 spears Okra

Method

Pre-heat oven to 180deg c (360deg f)

Heat a heavy casserole pan with lid with 2tbs vegetable oil
Cut the lamb into cubes taking off any large areas of fat and retain the bone.
Brown the meat in the oil and set aside.
Heat remaining oil and add cardamon, pepper and mustard, bay, cloves and cinnamon to the hot oil. Stir and brown for two minutes. Add the onions and cook until translucent.

Combine the tomato puree and add the tomatoes and chilli until the onion mixture is coated and add the remaining spices, garlic, ginger and lamb and bone. Stir well and add lamb stock so it is just covering the meat, onions and tomatoes.

Bring to the boil, put the lid on and place in the oven for 1 hour.
Add the spinach and okra and recover for 15 minutes.

Serve with scented pilaf rice.