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- Heat the oil in a heavy, lidded pan.
- Add the cinnamon, cloves, cardamom and curry leaves and cook gently for one minute. Add the remaining spices and cook for 30 seconds longer.
- Add the onion, garlic and ginger, season well and cook for 6-7 minutes. Add the beef and chillies and stir well.
- 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.
- Just before serving, stir in the spinach leaves and lemon juice. Taste and add more seasoning if needed.
- 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.
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.