Instructions

1. Preheat the oven to 180°C.
2. Dice the meat into 2 cm pieces. Finely chop the onion & garlic, peel & grate the ginger, deseed the chilli and chop finely. Put aside a small spoonful of the chilli.
3. Rinse, drain and chop the spinach.
4. Crush the seeds of the cardamom.
5. Put the chopped ingredients and spices into a heavy-based, lidded dish and pour over enough stock to cover. Add salt & pepper to taste.
6. Heat the pot to boiling point, cover and put in the oven.
7. Cook for 40-50 minutes - it's ready when the sauce is thick, the meat is tender.
8. Serve with lime wedges and the put aside chilli scattered over it.