Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
Reduce the heat and add the remaining tablespoon of vegetable oil. Add the leeks, garlic, carrot and butternut squash and fry for 2-3 minutes, until golden and softened.
Add the curry powder, cumin and the chopped stalks of the coriander and fry, stirring well, for one minute.
Add the coconut milk and heat to bring to a simmer, then add the lamb and drained chickpeas and enough chicken stock or water to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. While the lamb is cooking prepare the rice. Bring a large pan of water to the boil with the bay leaves, rinse the rice in cold water then add to the simmering water and give a gentle stir to separate the grains. Add the star anise and turmeric, cover and simmer until cooked but retaining a bite, then drain.
Remove the curry from the heat, then add the spinach, gently mixing through so that the spinach wilts.
Serve with the golden, fragrant rice and sprinkle with the remaining coriander leaves, gently chopped. This lovely, mild curry is great served on its own as it has plenty of vegetables included already, but it’s also good with a tomato and coriander salsa and a yoghurt, mint and cucumber raita.
