This dish is traditionally called Palak or Saag Gosht and is great served with Indian bread such as paratha or roti

Cut the Quorn lamb into cubes. Whisk the yoghurt until smooth and add the vinegar, gram flour and turmeric. Add the Quorn and mix thoroughly. Cover and marinate in the fridge for a minimum of 4 hours.

Heat the oil over a low heat in a medium saucepan. Add the cinnamon, cloves, cardamom pods and bay leaves. Cook for 30 seconds before adding the onion. Increase the heat a little and cook for about 4 minutes until the onion is translucent. Add the garlic and ginger and continue to cook for another 5 minutes or until the onion is a pale golden colour.

Add the ground cumin and chilli powder stirring for 1 minute. Add the tomatoes and cook for 5 minutes stirring frequently. Add a little of the warm water and cook for a further 3 minutes. Add the Quorn and cook for 2 minutes then add the salt and sugar. Pour in the remaining warm water and bring to the boil. Turn the heat to low, cover and simmer stirring occasionally, for 30 minutes. Add more water if necessary a little at a time.

For the spinach sauce blanch the spinach in a saucepan of boiling water for 2 minutes. Drain and place in cold water. Melt the ghee in a medium saucepan over a low heat. Add the chopped garlic and cook until light brown, stirring continuously to avoid burning the garlic. Stir in the nutmeg and garam masala. Squeeze out any excess water from the spinach and add to the ghee mixture mixing well. Transfer the spinach into the curry then add the cream and stir. Simmer for a further 2 – 3 minutes until the spinach is mixed through. Serve immediately.