Cape Malay-style mutton curry

Method

1. Grind the fennel and coriander seeds, chilli akes, peppercorns, cardamom and cumin seeds in a mortar and pestle (or use a spice grinder) until nely ground.
2. Heat some oil in a shallow pan, large enough to t all the pieces of meat, and brown the meat on all sides. Remove from the pan and set aside.
3. In the same pan, sweat the onion until soft and translucent. Add the ginger and cook for another few minutes. Add the ground spices, turmeric, garam masala, cinnamon stick, cloves and bay leaves, and stir for a couple of minutes. Stir in the remaining ingredients except the spinach and pineapple, and tuck the pieces of meat into the sauce.
4. Cover and simmer for at least 2 hours, or until the meat is very tender, gently turning over the pieces of meat once or twice during cooking.
5. When the meat is close to falling o„ the bone, skim o„ excess fat, carefully transfer the meat to a serving dish and check the sauce for any small bones that may have fallen o„ during cooking. Stir the spinach and pineapple into the sauce and simmer, covered, for a further 10 minutes, or until the spinach is wilted and the pineapple is cooked.
6. Serve the meat on turmeric rice with the sauce, topped with banana slices and desiccated coconut.