- For the spice mix, heat the oil in a heavy, lidded pan. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute. Add the remaining spices and cook for 30 seconds.
- Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.
- Add the coconut milk, bring to the boil, cover with a lid and simmer for a total of 1 hour. Add the potatoes and cook for a further twenty minutes. Just before serving, stir in the spinach leaves and lemon juice and season. Serve with the coriander sprinkled over and a pile of warm chapatis.
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