Saag Aloo

2 tbsp vegetable oil

1 banana shallot, finely chopped

1 garlic clove, grated

1 heaped tsp garam masala

1 heaped tsp mild Madras curry powder

¼ tsp ground turmeric

500g/1lb 2oz new potatoes, cut into quarters, boiled for 8-10 minutes until just tender

50g/2oz baby spinach leaves

salt, to taste

1 x 20g/¾oz punnet coriander cress, to serve

• Heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened.

• Add the spices and continue to fry for 1-2 minutes, or until fragrant.

• Add the cooked new potatoes and continue to cook for a further minute, or until warmed through.

• Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt.

Lamb Curry

2 large onions - chop and fry to soften in
ghee or butter+oil

Put softened onions in blender and blend with
1 tin of tomatoes
2 inches chopped ginger root
3 - 4 cloves of garlic

Return this puree to pan and add 600g Lamb leg steaks cubed
1 -2 tsp salt
simmer 20 mins

Add 1 tbsp each of
ground cumin, coriander, turmeric, paprika
simmer 20 mins

When lamb is tender,
blend a few handfuls of fresh spinach leaves to make a puree and add to curry
Also add 2 - 3 handfuls whole fresh spinach leaves and wilt down

Blend 1 - 2 green chillis with a little water to make a chilli puree - add this to curry a little at a time to your desired spiciness.

Garam masala - add 1 - 2 tsp to the curry about 5 mins before serving to lift the spice flavour.