Lamb Curry

Ingredients

• 50 grams of grated or shaved ginger.
• 5 large onions grated or pureed in a food processor
• 5 gloves of garlic shaved or finely chopped
• 3 Tbpsn of peanut oil
• 1 cinnamon stick
• 1 tbsp ground coriander
• 2 tspn groun cumin
• 1 tsp ground turmeric
• 1 tspn fennel seeds
• 2 - 3 chopped cloves of garlic
• 2 cardomom pods. Just use the seeds and chop them chopped finely
• 6 black pepper corns
• 1 KG leg of lamb, diced keep the bone and ensure that if has a little fat for taste
• 400g can chopped tomatoes
• 1 -2 Chillies
• 20 grams or more cilantro roughly sliced
• 100 grams per person basmati rice, naan bread and mango chutney or raita for serving

Preparation

1Put the whole piece of ginger, the onions and garlic in a food processor with 30CL water and make a purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 20 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone.

2Add the oil to the pan with the rest of the ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

3Stir in the spices and add the lamb. Stir-fry until the lamb changes colour. Tip in the tomatoes with a can of water and the chilli, season well, cover and leave to simmer for 1 hr.

4Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves and serve with basmati rice and mango chutney or raita.