Lamb: Heat a large oven-safe pot to high heat. While this warms up, grab a small bowl and mix 2 tsp crushed garlic, 2 tsp crushed ginger and 1 tsp salt. Cube 300g lamb and cover with garlic & ginger. Set aside for a few minutes. Add 1 tbs canola oil to the pot. Fry lamb for 5-10 minutes until brown & crispy. Slice 1 onion & ¼ cauliflower, & add to the lamb, along with 1 tsp cumin seeds. Stir and cook to soften. Stir in 1 tbs curry paste & cook for 1 minute.
Rice: Scatter 1 cup rice in the pot, cover with 400ml chicken stock and bring to a boil. Meanwhile, heat oven to 180ºC fan bake. Add the spinach and mix well. Cover dish with tight lid or foil. Cook for 20 minutes, then leave to stand for 10 minutes.
Finish off: Serve immediately, with fresh coriander, chilli (optional) and 2 tbs Greek yogurt on the side. If desired, serve with thinly sliced red onion.