Indian Lamb Curry

4 whole cardamom pods
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp garam masala
500 g diced lamb
8 slices FINN CRISP crispbread, cut into chunks
2 tbsp oil
2 onions
4 cloves garlic
2 green chillies
300 ml vegetable stock
1 tin coconut milk
200 g fresh spinach
salt, black pepper

Grind the cardamom, coriander seeds, cumin and garam masala in a pestle and mortar and sprinkle onto the meat.
Crumble the crispbread and mix in. Leave to absorb flavourings.
Heat some oil in a pan and sauté the finely chopped onion, garlic and chillies for approx. 5 minutes on a low heat.
Add the spiced lamb and brown lightly on the heat.
Add the stock and coconut milk and bring to the boil.
Cover with a lid and simmer for approx. 30-50 min.
Finely chop the spinach and add to the pan at the end. Bring to the boil, then serve!

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