Method

1. 1
   In a large pan heat oil and brown the lamb cubes.
2. 2
   Add the onion and chilli, and cook lightly.
3. 3
   Add the curry powder and continue to cook coating all the ingredients in the pan.
4. 4
   Add the coconut milk and bring to the boil.
5. 5
   Place lid on pan and simmer for 1 hour.
6. 6
   Remove lid for a further 30 minutes to allow the sauce to evaporate and create a rich creamy sauce.
7. 7
   Add the spring onions and spinach, just stir through and serve.
8. 8
   Sprinkle with coconut and serve with boiled basmati rice.