Marinate the meat sprinkled with salt, pepper and paprika
in the lime
juice for 1 hour.
Heat the oil in a Dutch oven
, then add the coriander
, cumin, turmeric
and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers
and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney
, bay leaf
, cinnamon stick
and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
Add the marinated meat to the sauce and simmer
to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
Serve the curry
with naan bread and/or over rice with a dollop
for mixing in. Garnish
and scallion slices.