Serves 4
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To serve:

  1. Heat the oil in a heavy, lidded pan.
  2. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for one minute. Add the remaining spices and cook for 30 seconds longer.
  3. Add the onion, garlic and ginger, season well and cook for 6-7 minutes. Add the beef and chillies and stir well.
  4. Add the coconut milk and bring to the boil. Cover with a lid, reduce the heat and simmer for 45 minutes, adding the potatoes after 20.
  5. Just before serving, stir in the spinach leaves and lemon juice. Taste and add more seasoning if needed.
  6. Serve with the coriander sprinkled over and a pile of warm chapatis.

Note: Olive oil can be used as an alternative to coconut oil, if you wish.

Nutrition Facts

Per Serving: 477kcals, 20.9g fat (15.1g saturated), 32.5g carbs (5.3g sugars), 38.8g protein, 5.2g fibre, 0.134g sodium

Top Tip: If you want to use leftover roasted, boiled or baked potatoes in this instead of fresh potatoes, just pop them into the curry for the last 15 minutes of cooking.