Lamb, kumara and almond curry

Ingredients

• 1.2 kilogram boneless lamb leg, cut into 5cm pieces
• 800 gram kumara (orange sweet potato), cut into 5cm pieces
• 1 large brown onion (200g), sliced thinly
• 3 clove garlic, crushed
• 1 fresh long red chilli, chopped finely
• 2 tablespoon each garam masala and ground cumin
• 400 gram canned diced tomatoes
• 400 millilitre canned coconut milk; reserve 2 tablespoons
• 250 gram spinach, trimmed, shredded coarsely
• 1/2 cup ground almonds
• 1/3 cup toasted slivered almonds
• 1/3 cup loosely packed fresh coriander (cilantro) leaves