Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.

Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.

Add chili sauce, squash, leeks, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.

Turn the heat down and simmer for 45 minutes checking once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.

When the meat and squash are tender, stir through the fresh coriander and serve with spicy cous cous or rice, with crusty bread and a green salad.