Ingredients

· ½ teaspoon cumin seeds

· 2 teaspoons oil

· 200 g lean lamb steak

· 1 red pepper

· 3-4 green chillies

· 2 tablespoons curry paste

· 225 g can chopped tomato

· 160 ml can coconut cream

· 100 g baby spinach

· 1 tablespoon coriander

Method

Dry-fry the cumin seeds for about 20 seconds in a wok then add half the oil and stir-fry the lamb for about 10 minutes until browned, but not cooked all the way through. Tip onto a plate. Add the rest of the oil to the wok, and then stir-fry the pepper and green chillies for a couple of minutes until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about five minutes until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, and serve with rice.