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Ingredients

  • 850-900g frozen New Zealand Lamb Half Leg - fillet or knuckle end
  • 1 tbsp sunflower oil
  • 1 large onion, peeled and sliced
  • 6 tbsp medium curry paste
  • 400g can chopped tomatoes
  • 500g/1lb 12oz baby new potatoes
  • 1 tbsp caster sugar
  • 150g/5½oz young spinach leaves
  • Fresh coriander and lime wedges to garnish (optional)

Instructions

1. Heat the oil in a large frying pan and fry the onion for 5 minutes until softened. Stir in the curry paste and fry with the onion for 5 minutes, stirring. Tip into a large casserole and stir in the chopped tomatoes. Unwrap the lamb and place on top. Cover and cook in the oven at 150C/300F/Gas 2 for 1½ hours.

2. Remove from the oven and turn the lamb over. Add the potatoes and stir into the sauce. Cover and return to the oven for a further 1 1/2 hours until lamb is very tender.

3. Remove casserole from oven and put lamb on a plate. Stir spinach into dish then put lamb on top and cover. Leave in a warm place for 10 minutes for the spinach to wilt. Serve with poppadums, naan bread, freshly cooked rice and mango chutney.