Lamb & chickpea curry | Jamie Oliver recipes

Ingredients

• olive oil
• 300g diced lean lamb shoulder
• 1 teaspoon mustard seeds
• ½ teaspoon ground turmeric
• 1 teaspoon chilli powder
• 1 tablespoon Madras curry powder
• 5cm piece of ginger
• 4 cloves of garlic
• 3 onions
• 10 curry leaves
• 2 x 400g tins of chickpeas
• 1 organic vegetable stock cube
• 1 x 400g tin of plum tomatoes
• ½ x 400g tin of light coconut milk
• 200g baby spinach
• 1 bunch of fresh coriander