3 teaspoons |
fennel seeds |
1 1/2 teaspoons |
coriander seeds |
1-2 teaspoons |
dried chilli flakes, to taste |
1/2 teaspoon |
black peppercorns |
10 |
cardamom pods, seeds only |
2 teaspoons |
cumin seeds |
|
grapeseed or coconut oil, for frying |
1.2kg |
mutton neck pieces, bone in |
1 |
large onion, finely chopped |
1 tablespoon |
grated peeled ginger |
or 3 teaspoons |
freshly grated root |
1 tablespoon |
garam masala |
1 |
cinnamon stick |
4 |
cloves |
2 |
bay leaves |
2 teaspoons |
sea salt |
2 x 400g |
cans of chopped tomatoes |
2 tablespoons |
tomato puree |
2-3 |
garlic cloves, finely chopped |
2 teaspoons |
brown sugar |
2 tablespoons |
cider vinegar |
200-250g |
baby leaf spinach |
1 |
small pineapple, flesh cut into small cubes |