2 tbs vegetable oil
1kg lamb leg roast, cut into 3cm cubes
1 large onion, finely chopped
420g jar tikka masala simmer sauce
120g natural yoghurt
80g baby spinach
Heat 2 tsp of oil in a large saucepan over high heat, add a third of the lmab and cook until browned. Transfer to a plate and then repeat in 2 batches.
Reduce the heat to medium add remaining oil and onion to the saucepan and cook until the onion is soft. Return the lamb and juices to the pan, stir in the simmer sauce and yoghurt and bring to the boil. Simmer the curry, uncovered for 45 minutes.
Stir through the baby spinach leaves and cook until wilted. Serve with rice and pappadums.