Indian spiced lamb 

Ingredients

675 g (1 lb 8 oz) lean boneless lamb or mutton shoulder or leg, cubed
1 tbsp each of ground cumin, ground coriander and garam masala
1 onion, sliced
1 x 400 g tin cherry or chopped tomatoes
150 ml (5 fl oz) hot lamb stock
½ x 400 g tin haricot beans, drained
100 g (4 oz) curly kale orcabbage, shredded

Place lamb in a bowl with spices and season with salt and black pepper. Mix gently. Heat a little oil in a frying pan. Fry lamb in batches to brown. Transfer to a casserole pan. Fry onion for 2 minutes and add to lamb. Pour tomatoes and stock over meat and onion and bring to boil. Simmer for 1½ to 2 hours. 10 minutes before end of cooking time, add beans and kale or cabbage.

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