This lamb and spinach curry has its origins in the South Asian community in Singapore. We used our North Indian Meatball spice blend as it contains dried mint, which works really well with the lamb. Add as many chillies as you like, and stir in some chopped mint before serving. serves 4-6

1 carton North Indian meatballs spice blend
600 lean lamb, cut into bite-sized pieces
2 tbsp vegetable oil
1 large or 2 small brown onions, thinly sliced
300ml ‘secret sauce’
several chillies, finely chopped (optional)
2 large tomatoes, roughly chopped
500g spinach
150g yoghurt
handful chopped fresh mint

Heat the oil in a casserole and fry the onion until soft. Remove and set aside.
Fry the meat with the spices until browned. Fry the chillies, if using.
Add the ‘secret sauce’ and 200ml water, bring to the boil and simmer for about 2 hours, or until the lamb is tender.
Add the spinach and tomatoes about 30 minutes before serving.
Stir in the yoghurt and sprinkle with chopped mint, and serve with rice.