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pre-heat the oven to 160°C.
dice the onion, garlic and ginger finely and sweat off in a large, oven-proof pan for about 5 minutes.
grind up all the dried spices to a powder (use a pestle & mortar or bash the hell out of them in a clean tea-towel).
fry the spices in with the onions for a few minutes.
trim any excess fat and sinew from the lamb before cutting into cubes.
add the prepared lamb and tinned chopped tomatoes to the onion and spices.
top up with stock and bring to the boil.
chop half of the fresh herbs (leaving the other half for the end) and mix through the curry.
stick a lid on the pan and put into the oven to cook for at least two hours.
cook for a final half an hour without a lid before serving with boiled basmati rice, warmed naan breads and the remaining fresh herbs.

serves 6

• shot of oil
• 2 onions
• 1 clove of garlic
• matchbox-sized piece of ginger
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp fenugreek
• 1 tbsp black peppercorns
• 1 tbsp salt
• 1 tbsp chilli flakes
• 1 cinnamon stick
• 4 cardamom pods
• 1.5 kg diced leg of lamb
• 2 tins of tomatoes
• 1 pint of veg/lamb stock
• generous fistful of fresh coriander and mint
• basmati rice
• naan breads
• natural yoghurt (optional)
  
  

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Lamb Curry