Ingredients-:

• olive oil - 2 tbsp
• 400g diced lean boneless lamb
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 3 stalks celery, diced
• 1 tablespoon Ginger Zing tea
• 2 cloves garlic, crushed
• 1 long red chilli, seeded, finely chopped
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 400g can chopped tomatoes
• 1 cup chicken stock
• 1/2 cup water
• 1 1/2 cups cooked red kidney beans or adzuki beans (or 400g can, rinsed and drained)
• 150g baby spinach
• 2 cups steamed green veggies, to serve
• 2 cups steamed brown rice, to serve
• Coriander. to serve (optional)

Method-:

Preheat oven to 140.C. Heat a large flameproof casserole dish over high heat on the stovetop and add olive oil. Cook lamb in two batches, stirring, for 2—3 minutes, or until browned on all sides. Remove lamb and set aside.

Return dish to a medium heat and use some more olive oil. Cook onion, carrot and celery, stirring, for 5—6 minutes, or until soft. Add Ginger Zing, garlic, chilli and spices and cook, stirring, for 1 minute, or until fragrant.

Return lamb to dish with tomatoes, stock and water, and bring to the boil. Cover and cook in preheated oven for 1 1/2—1 3/4 hours or until lamb is very tender, adding kidney beans to the dish for the last 30 minutes of cooking time.

Remove curry from oven; stir through spinach until just wilted. Serve with steamed greens and hot rice and coriander to garnish.