Step 1Preheat oven to 140ºC. Heat a large flameproof casserole dish over high heat and spray with olive oil. Cook lamb, in 2 batches, stirring, for 2–3 minutes, or until browned on all sides. Remove lamb and set aside.
Step 2Return dish to a medium heat and spray with a little more oil. Cook onion, carrot and celery and cook, stirring, for 5–6 minutes, or until soft. Add ginger, garlic, chilli and spices and cook, stirring, for 1 minute, or until fragrant.
Step 3Return lamb to dish, with tomatoes, stock and 1/2 cup of water, and bring to the boil. Cover and cook in preheated oven for 1 1/2–1 3/4 hours, or until lamb is very tender, adding red kidney beans to the casserole dish for the last 30 minutes of cooking time.
Step 4Remove from oven, stir through spinach until just wilted. Serve curry with steamed greens, brown rice and microwaved poppadums.