Si and Dave served up a slow cooked mutton and spinach curry on Saturday kitchen.

The ingredients are: 5 tbsp sunflower oil, 4 large onions, peeled and sliced, 10 cardamom pods, 1 tbsp cumin seeds, 2 tsp mustard seeds, ¼ cinnamon stick, 6 garlic cloves, peeled and sliced, 2 long red chillies, sliced, 1 tbsp ground coriander, 2 tsp ground turmeric, 500g spinach leaves (preferably not baby spinach), stalks removed, washed and drained
900g boneless mutton leg, cut into 4cm pieces (You may need to start off with a 1.7kg piece of mutton on the bone.)
1 tsp flaked sea salt, plus extra to taste, 1 bay leaf, 2 tbsp tomato purée and freshly ground black pepper.