Cooking with Zainab’s Welsh Lamb and spinach curry – Eat Welsh Lamb and Welsh Beef

Ingredients

• 750g PGI Welsh Lamb shoulder, diced
• 4 tbsp vegetable oil
• 1½ tbsp unsalted butter
• 750g baby spinach
• 2 large white onions, thinly sliced
• 1 tbsp ginger, minced/paste
• 1½ tbsp garlic, minced/paste
• 1 large tomato, diced
• 1-3 green chillies (depending on how hot you like it)
• Small bunch of coriander, roughly chopped
• 2 tbsp fresh dill, roughly chopped
• 1 tbsp fresh mint, roughly chopped
• 3 tbsp crème fraîche/full fat Greek yoghurt
• 1½ tsp cumin seeds
• 1 tsp coriander seeds
• 1 small stick of cinnamon
• 1 star anise
• 1 black cardamom
• 2 tsp cumin powder
• 1½ tsp coriander powder
• 1 tsp black pepper
• 1-2 tsp red chilli powder
• 1-2 tsp red chilli flakes (optional)
• 2 tsp salt
• ½ tsp turmeric
• ¼ tsp garam masala