An easy curry that makes use of ready-made curry pastes. You can use lesser meat cuts, which will become tender with the long cooking time. You could also cook this in the oven.
1 cup yoghurt
3 tbsp almonds, coarsely ground
1kg diced lamb
2 tbsp ghee
2 onions, peeled and sliced
375g bottle Rogan Josh curry simmer sauce
1 bunch fresh spinach
juice of half a lemon
1 cup water
steamed rice and pappadums, to serve
Mix yoghurt with saffron and almonds. Add lamb and marinate for 2 hours (or overnight) in the fridge.
Heat ghee in a large frying pan and cook onions a few minutes until softened.
Add lamb and marinade to the pan. Add curry sauce and simmer, covered, for 1½ hours until lamb is tender. Add water if needed.
Meanwhile, clean and wash spinach leaves. Cook spinach in a large pan over a medium heat for 5 minutes, until wilted. Remove from heat and drain. Chop finely and set aside.
When lamb is tender, add spinach and lemon juice. Cook for a further 5 minutes.
Serve with rice and pappadums.