I used to make this curry with chicken and it was lovely but I really like the extra rich taste that you get from lamb so gave it a go – I sometimes add a bit of lamb mince too for a thicker and more meaty curry! It is really simple if you have all the spices in and really dosen’t take much time or effort. It’s worth making a big jar of the spice mix so you can quickly rustle another up because after you have tasted this.. you will want to make it again!

Ingredients
Serves 4

800g chopped lamb or 400g chopped lamb and a packet of lamb mince.
Vegetable oil or ghee
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp nigella seeds
2 tbsp ginger and garlic paste
1 tbsp hot mango pickle (optional but I think it gives it a rich flavour) Not to be confused with mango chutney!
2 onions sliced
3 green birds eye chillis sliced
2 tbsp Tomato pureé
1/2 tsp tumeric powder
1 tsp chilli powder
Around 150 ml water
squeeze of lemon

Heat 2 tbsp of oil in a large oven proof cooking pot then add the onions and start to fry gently on a medium heat, after a few minutes add all your seeds and carry on cooking until the onions are soft and translucent.

Add the garlic and ginger paste and chopped chilli and fry for a few more minutes before adding the tomato pureé, tumeric and chilli powder and fry together for a minute then turn off the heat.

a seperate frying pan add some oil and heat it before adding the lamb pieces in small batches just until the sides of the meat go brown. When browned take out of the pan and put in the oven proof dish and mix well with the onions, spices and 2 tsp of salt.

Add enough water to cover the meat – not too much as you want a rich curry and bring to the boil before covering with a lid and placing in the oven at around 160 degrees for 1 hour to slow cook.

If you check the curry after an hour and the sauce is too runny remove the lid and cook for a further 10-15 minutes.

Add a squeeze of lemon juice and check if it needs any more sal