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Put the cashew nuts in a bowl and pour boiling water over them.
Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.
Add the onion, green chillies and a good pinch of salt and fry until softened.
Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.
Stir in the lamb steaks and fry, stirring for a few minutes until they’re browned all over.
Drain the cashews and whizz in a blender with the coconut milk.
Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.
Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).
Serve with rice and naan bread.