Welsh Lamb pasanda

Ingredients

• 650g PGI Welsh Lamb shoulder, cut into cubes (you can use neck fillets)
• 1 x 4cm piece fresh ginger, grated
• 3 garlic cloves, crushed
• 1 green chilli, finely chopped
• 2 tbsp garam masala
• 1 tbsp turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp mild chilli powder
• 150g natural Greek yoghurt
• 2 tbsp oil
• 2 onions, thinly sliced
• Seasoning
• 6 cardamom pods
• 2 cinnamon sticks
• 1 tin coconut milk
• 1 tbsp tomato purée
• 80g ground almonds
• 200ml chicken stock
• 150g spinach leaves or chopped kale
• Cooked rice or Peshwari naan
• Toasted flaked almonds
• Chopped coriander