Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil ((or you can use butter or ghee, if you prefer))
  • 1 large white onion (sliced)
  • 5 cm stick cinnamon
  • 6 cardamom pods (bashed)
  • 4 cloves
  • 3 garlic cloves (grated finely or crushed)
  • 3 cm piece fresh ginger (grated)
  • 1 teaspoon chilli flakes
  • 1 tablespoon cumin (ground)
  • 1 tablespoon coriander (ground)
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 800 g lamb neck fillet (chopped into 2cm pieces)
  • 400 g tin chopped tomatoes
  • 1 teaspoon salt
  • 100 ml water
  • 2 tablespoons of coriander leaves (chopped, plus extra for garnish)
  • Plain basmati or pilau rice to serve

Instruction

  • Preheat the oven to 160C / 140C fan / gas mark 3 / 325F.
  • Drizzle 2 tablespoons of olive oil into a wide, deep saucepan or hob proof casserole dish and add the sliced onion, cinnamon stick, bashed cardamom pods and cloves. Cover with a lid and cook on a low heat for 5-10 minutes until the onions have softened but are not brown.
  • Add in the crushed garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala. Stir and fry uncovered on a low heat for 3 more minutes.
  • Add in the chopped lamb and stir to coat the lamb in the spices. Continue cooking for a couple of minutes to allow the lamb to start cooking.
  • Add in the tinned tomatoes, 100ml water and salt. Stir and bring to the boil.
  • If you are using an ovenproof saucepan or casserole dish, simply pop the lid on and put it in the oven for 1 hour and 15 minutes.
  • If you are using a saucepan that cannot go in the oven (e.g. one with a plastic handle!), transfer the curry to an oven dish / Pyrex dish, put the lid on and pop it in the oven for 1 hour and 20 minutes. (It gets an extra 5 minutes, as the oven dish will be cold, so will slow down the cooking process to begin with.)
  • Don’t forget to make some rice 10-30 minutes (depending on your recipe) before the curry is due to come out of the oven.
  • Just before serving the curry, add a large handful of coriander leaves to the curry and stir. Serve scattered with more coriander leaves and with some rice and a beer or a glass of red wine. Enjoy!