Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that’s rich in iron and two of your 5-a-day
Prep:15 mins
Serves 4
thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole2 onions, quartered4 garlic cloves2 tbsp rapeseed oil1 cinnamon stick1 tbsp ground coriander1 tsp ground cumin1 tsp ground turmeric½ tsp fennel seeds750g leg of lamb, diced400g can chopped tomatoes1 red chilli or green chilli, deseeded and slicedsmall bunch coriander, stalks finely chopped, leaves roughly choppedbasmati rice and mango chutney or raita, to serve
STEP 1Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.STEP 2Scrape 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.STEP 3Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.STEP 4Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.STEP 5Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.STEP 6Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.STEP 7Stir in the finely chopped stalks from a small bunch coriander, 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.STEP 8Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
