Slow-cooked lamb and spinach curry Recipe | Curry for Change

Ingredients

• 3 tablespoons rapeseed oil
• 2 large onions, sliced
• 4cm ginger, peeled and grated
• 6 cloves of garlic, crushed
• ¾ teaspoon chilli powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 800g lamb shoulder, chopped into 3cm cubes
• 1 x 400g tin of good-quality plum tomatoes
• 1 tablespoon tomato purée
• 1½ teaspoons salt
• 500g fresh baby spinach