Step 1

Preheat oven to 180°C.

Step 2

For the spice mix, combine all the spices in a small bowl. Use 1 tbs to coat lamb completely and set lamb aside at room temperature for 1 hour.

Step 3

Heat 2 tbs oil in a large, heavy-based saucepan over high heat. Add lamb and cook, turning frequently, for 6 minutes or until browned on all sides. Using tongs, transfer lamb to a large, heavy-based casserole with a lid. Return pan used to cook lamb to medium heat. Add ginger, garlic and onion, and cook, stirring, for 3-4 minutes. Add half the curry leaves and remaining spice mix, and cook, scraping bottom of pan with a wooden spoon, for 2 minutes or until aromatic. Add tomatoes and stock, and cook, stirring, for 2 minutes or until simmering.

Step 4

Pour onion mixture over lamb. Cover directly with baking paper, then place lid on casserole (or cover tightly with foil) and transfer to oven. Cook for 4 - 4 1/2 hours, or until lamb is tender and pulls apart easily using a fork. Remove lid and stir through lentils, then cover and rest for 20 minutes.

Step 5

Meanwhile, for the raita, combine all ingredients in a small bowl and set aside.

Step 6

Heat remaining 1 tbs oil in a frypan over high heat. Add the spinach and cook, tossing frequently, for 1 minute or until wilted.

Step 7

Transfer lamb to a deep platter (or serve directly from casserole). Scatter with remaining curry leaves and serve with sautéed spinach, basmati rice, pickle and chutney.