2 green chillies, finely chopped
3 garlic cloves, peeled and crushed
1 tbsp grated fresh ginger
2 onions, roughly chopped
250g/9oz baby spinach leaves
6 large tomatoes, roughly chopped
steamed basmati rice, to serve
600ml/1 pint chicken stock or lamb stock
400ml/14fl oz coconut milk
salt and freshly ground black pepper
1 tbsp mild Kashmiri chilli powder
1Β½ tbsp ground cumin
1Β½ tbsp garam masala
1 tsp ground turmeric
2 tbsp vegetable oil
200g/7oz plain yoghurt
900g/2lb lamb neck fillet, cut into 3cm/1in cubes