Home-style lamb curry

Serves 4 Prep 15 mins Cook 1 hr 50 mins

thumb-sized piece ginger, 1/ cut into

2 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 1/ tsp fennel seeds

2

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

1 Put the whole piece of ginger, the onions and garlic into a food processor with 250ml water. Blitz to a very smooth purée. 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.

2 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.

3 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 really well, cover and leave to simmer for 1 hr.

4 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 and mango chutney or raita. PER SERVING 470 kcals, fat 29g, saturates 10g, carbs 11g, sugars 8g, fibre 3g, protein 39g, salt 0.3g