Lamb Cutlet Curry

INGREDIENTS (Serves 2 to 3)
Olive Oil Spray 
12 Frenched Lamb Cutlets
Sea Salt & Freshly Ground Pepper
1 Onion, finely sliced
2 Garlic Cloves, crushed
1 Tsp Ground Turmeric
1 Tsp Ground Cumin
1 Tbsp Mild Curry Powder (for a hotter version, use madras curry powder)
1 Tbsp Ginger, grated 
400g Can Diced Tomatoes
200ml Water
80g Baby Spinach

To Serve:
2 Cups Cooked Basmati Rice
Pappadums
Raita or Tzatziki

METHOD
Heat a deep frying pan over a medium-high heat. Spray with oil. Season the lamb with salt and pepper. Cook the lamb in batches, for 1 minute each side or until golden. Set aside.

Add the onion and garlic to the pan and cook for 3-4 minutes or until golden.

Add the turmeric, cumin, curry powder and ginger and stir for 30 seconds until aromatic.

Return the lamb to the pan along with the tomatoes and water.

Reduce the heat to low and simmer very gently for 20-25 minutes or until lamb is tender. Season with salt and pepper.

Stir the spinach into the curry. Simmer for a further 2 to 3 minutes.

Serve with rice, pappadums and raita.