- 2 onions, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large garlic clove, chopped
- 1 thumb sized piece ginger, peeled and chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp oil
- 4 tbsp medium curry paste
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 red chilli, halved and seeds removed
- 1 cinnamon stick
- 200ml lamb stock
- 500-700g leftover roast lamb, chopped into large chunks
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 small bunch of coriander, roughly chopped
- cooked basmati rice, naan bread and natural yogurt, to serve
Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
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.
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.