home-style lamb curry

serves 4 prep 15 mins cook 1 hr 50 mins

thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
2 onions, quartered
4 garlic cloves
2 tbsp rapeseed oil
1 cinnamon stick
1 tbsp ground coriander
1 tsp each ground cumin and turmeric
½ tsp fennel seeds
750g leg of lamb, diced
400g can chopped tomatoes
1 red or green chilli, deseeded and sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped
basmati rice and mango chutney or raita, to serve

Put the whole piece of ginger, the onions and garlic in a food processor with 300ml water. Blitz to a smooth purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

Add the oil to the pan with the rest of the ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

Stir in the spices and add the lamb. Stir-fry until the lamb changes colour. Tip in the tomatoes with a can of water, and the chilli, season well, cover and leave to simmer for 1 hr.

Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves and serve with basmati rice arid mango chutney or raita

PER SERVING 470 kcals, fat 29g, saturates, 10g carbs, 11g, sugars, 8g, fibre 3g, protein 39g,  salt 0.3g