Lamb curry

INGREDIENTS

1.5kg lamb knuckles or cut lamb

shanks (you can use leg/shoulder pieces without bone – 1kg)

2-3 tablespoons oil

2 onions roughly chopped

2 large tomatoes quartered

2 cloves garlic

7cm piece ginger grated (about 2 heaped tablespoons)

2 teaspoons coriander powder

2 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon ground black pepper

1/2 teaspoon red chilli powder

(add more if you like it hot) 1 tablespoon garam masala

1/2 cup water

Salt to taste METHOD

If you are doing it in the oven, 1. Set to 180ºC with the rack in the middle.

2. Heat the oil in a large deep pot (cast iron if you have one) and brown the lamb in batches.

3. While that is going on, bring down your food processor/blender.

4. Chop the onion and tomato and add to the blender, blend to a fine paste. Add all of the balance of the spices, including ginger and garlic and blitz again to mix. Set aside.

5. Finish browning the lamb, remove from the pot and set aside.

6. Add the onion mixture to the pot, stir to deglaze the pot and allow to cook until the air is rich with fragrant spice smells. Now add the water and mix to combine.

7. Add back the meat and any juices, mix to submerge all the pieces and cook until the mixture is boiling around the edges.

8. Put a lid on the pot and place in the oven or transfer to your slow cooker.

Done and dusted.

9. Serve with Naan or rice and a nice big bowl of seasoned chopped tomato, onion, parsley and lemon juice.