Slow Cooked Lamb and Spinach Curry

Ingredients

• 3 tablespoons canola oil
• 2 large onions, sliced
• 1 3/4-inch piece of ginger, peeled and grated
• 6 cloves of garlic, crushed
• 3/4 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 3/4 pound lamb shoulder, chopped into 1 1/4-inch cubes
• 14-ounce can of good-quality plum tomatoes
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1 pound fresh baby spinach

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