Directions

1. Crush the cardamom pods in a pestle and mortar to open them. Add the seeds to a large pan over a medium heat, along with the cumin seeds and coriander seeds. Toast them in the pan for a few minutes until they begin to pop.

2. In the mean time, roughly chop the shallot and add the pieces to a small food processor with the peeled garlic cloves, skinned ginger, chilli and olive oil. Blitz for a few seconds to break everything down.

3. Once the seeds begin to pop, transfer them to the pestle and mortar.

4. Return the pan to the heat and add the tablespoon of fat (we used leftover lamb fat from roasting).

5. Dice the lamb steaks and them to the pan to begin browning on all sides.

6. After a few minutes, add the contents of the food processor to the pan to cook with the lamb.

7. Meanwhile, grind the seeds to a powder in the pestle & mortar.

8. Add the powdered spices to the pan and combine, keeping the heat on medium.

9. Give everything a couple of minutes to cook through. As it starts to dry out, add the stock and tomato passata.

10. Chop the fresh coriander and sprinkle this into the pan, along with the ground turmeric.

11. Reduce the curry down to your preference, season to taste, then add the spinach leaves and cover the pan with a lid.

12. After a couple of minutes, enough moisture should have collected on the lid. Remove the lid and stir the spinach into the curry. It will begin to wilt. Keep the lid on for longer if needed.

13. Once the spinach has fully wilted, serve with a dollop of soured cream, Greek-style yogurt or coconut yogurt on top!