Instructions

1. Cut the lamb into bite-sized chunks. Season with salt.
2. Finely slice the onion and garlic.
3. Heat a Tbspful of oil in a large casserole dish and fry the lamb until it changes colour.
4. Transfer the meat to a plate and clean out the pan.
5. Heat another spoonful of oil and gently sauté the onion and garlic (under cover and on low temperature) until soft and translucent.
6. Meanwhile chop the carrots and tomatoes.
7. Add the carrots and tomatoes to the onion then the powdered spices and stir for a minute or so until fragrant.
8. Add the stock, wine, raisins, cinnamon, star anise and the pepper/chilli. Add more stock if the meat is not completely covered. Bring to the boil then put the lid on and gently simmer for about an hour over low heat.
9. Take out the pepper, star anise and cinnamon piece - discard these.
10. Drain the beans and add to the stew. Cook for about 10 minutes – if the stew is not thick enough, turn up the heat to reduce the sauce ( don’t put the lid back on).
11. Add the spinach/kale and cook for 3-5 minutes.
12. Serve with rice or flat bread.