Ingredients
Serves 4-6
500g lamb leg steaks, cut into 2.5cm cubes
1 tablespoon oil
1 onion, finely chopped
1 x 2.5cm cm piece fresh root ginger, peeled and finely grated
2 large garlic cloves, crushed
2 tablespoons medium curry paste
400g basmati rice
650ml hot chicken or vegetable stock
180g frozen peas
100g baby spinach leaves
2 tablespoons freshly chopped coriander
Salt and freshly milled black pepper
For the raita
1 small cucumber, deseeded and finely diced
200g natural Greek yogurt
Juice of ½ lemon
1 tablespoon freshly chopped mint
To serve
1 cucumber, seeds removed and diced
½ red onion, finely diced
3 tablespoons mango chutney or lime pickle
2 naan breads, warmed