Step 1

Heat oil in large saucepan and cook lamb until browned, remove from pan.

Step 2

Cook onions, garlic, and ginger until onion is soft. Add spices and cook, stirring, until fragrant.

Step 3

Return lamb to pan with puree, stock, water and coconut cream. Simmer, covered, stirring occasionally for approximately 1½ hours or until lamb is tender.

Step 4

Add beans and spinach, cook until spinach is just beginning to wilt.

Step 5

Serve with Basmati rice, a sweet chutney and Naan Bread.