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