Ingredients

Steps

• Mix cubed lamb with 3 tablespoons of curry paste and marinate for 30 minutes.
• Heat oil and butter in a large pan and fry onions, cinnamon, cardamom, and remaining curry paste for 10 minutes.
• Add the marinated lamb and fry for 2 minutes until the meat changes color.
• Stir in tomatoes, tomato purée, and enough stock to nearly cover the lamb.
• Add chickpeas, bring to a boil, then simmer for 1 to 1.5 hours until tender.
• Skim off excess fat and season with salt and pepper.
• Stir in the spinach until the leaves wilt.
• Serve the curry with rice, breads, and chutneys.