5-ingredient lamb and spinach curry

In a saucepan, brown lamb in two batches, in a little oil, for 4-5 minutes each. Set aside.

Cook onion in the same pan for 4-5 minutes, stirring until golden. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.

Return lamb to pan with juices, stirring to coat in paste. Mix tomatoes and 1 cup water through. Reduce heat to low.

Simmer, covered, for 30 minutes. Uncover and simmer for a further 25-30 minutes until lamb is tender and sauce thickens slightly.

Stir in spinach and simmer, uncovered, for 2-3 minutes. Season and serve with steamed rice.