LAMB IN CORIANDER SAUCE

This dish with Indian flavours has a ton of ingredients but is really easy to make and beautifully fragrant and mild – but if you are one of those people who has a genetic propensity to hate coriander, look away now!

Serves 4

2tbsp coconut oil or sunflower oil

500g (1lb 2oz) cubed lamb shoulder

2 onions, chopped

The leaves of a large bunch of coriander, chopped

1 mild green chilli, deseeded and finely chopped

2 garlic cloves, very finely chopped

5cm piece of fresh ginger, peeled and grated

2tbsp ground coriander

1tsp ground turmeric

½tsp fennel seeds

Seeds from 2 cardamom pods A pinch of ground cloves A pinch of ground cinnamon 2tsp mild chilli powder

4 curry leaves

1 tomato, chopped

A good pinch of salt

200ml (7fl oz) water

2tbsp toasted flaked almonds, to garnish (optional)

Heat the coconut oil or sunflower oil in a large pan or deep-sided frying pan over a medium heat. Add the lamb cubes and fry until the meat is brown on all sides, then add the onions and fry for 10 minutes, until softened.

Add the chopped coriander, chilli, garlic and ginger, and cook for a further 2 minutes. Add the remaining spices, the curry leaves, chopped tomato and salt, and cook for 2-3 minutes, stirring occasionally. Add the water and bring to the boil, then reduce the heat and simmer very gently for 1 hour, uncovered. Keep an eye on the curry and make sure you add a little more water if it dries out.

Garnish with a few toasted flaked almonds, if using, and serve the lamb with rice on the side.