Lamb and Spinach Korma

This was a easy and healthy weeknight meal which is now a new family favourite.  You could bulk it up with more vegetables or serve it along other curry recipes such as these here, or here.  Of course, it was very gratifying to make this curry with a homemade korma paste, recipe here, but the bottled paste is just fine too.

Ingredients
800g lamb fillet, diced
2 brown onions, chopped and diced
1/3 cup korma curry paste
1L chicken stock
150g baby spinach leaves
1/2 cup greek style natural yoghurt

Method
Heat oil in a large frying pan over high heat and cook half of the lamb, stirring for 4-5 miin or until browned.  Transfer to a plate.  Repeat with remaining lamb.  Reduce heat to medium and cook onion, stirring, for 6-10 min or until soft but not coloured.  Add lamb and curry paste.  Cook, stirring, for 1 min or until aromatic.  Stir in stock and bring to gentle simmer.  Reduce heat to low and simmer, half covered, stirring now and then for 1 hr or until lamb is tender.  Stir in spinach and simmer for 1-2 min or until spinach wilts.  Remove from heat and stir in yoghurt until well combined.  Dive korma amongst 4 bowls.