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Ingredients

Method

  • STEP 1

    Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.

  • STEP 2

    Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

  • STEP 3

    Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.

Goes well with

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A star rating of 4.9 out of 5.62 ratings
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