LAMB CURRY IN RED WINE

Ingredients:

Serves 3

■ 700g diced lamb

■ ½ cup of Greek yogurt ■ 1 tbsp anchovy paste

■ 2 red peppers (roasted) ■ 1 tbsp balsamic vinegar ■ 2 cups red wine

■ 1 cup lamb stock (or veg stock)

■ 3 tbsps olive oil

■ 1 star anise

■ 2 cloves

■ 1 stick cinnamon

Method:

1. Marinate the diced lamb in the yogurt and anchovy paste for at least two hours (preferably overnight).

2. Cut the red peppers into large slices and ■ 10 black peppercorns

■ 1 tbsp honey

Wet Spice Mix:

■ 2 medium onions, chopped

■ 4 cloves minced garlic ■ 2 tsp turmeric

■ 1 tbsp curry powder

■ 1 tsp smoked paprika

■ 2 sprigs rosemary ■ Handful chopped mint ■1smallredchillichopped (takeouttheseedsifyoudo notwishyourcurrytoohot) lay them in a roasting dish. Roast them for 30 mins with a tbsp of olive oil and balsamic vinegar.

3. Blend the roast peppers with the red wine and stock – set aside. 4. In the meantime, blitz all the Wet Mix ingredients in a blender until you have a chunky paste.

5. Put one tbsp olive oil in a large frying pan and fry the cinnamon, cloves, peppercorns and star anise until the oil is fragrant. Remove condiments from the pan, add the final spoon of olive oil and start to fry the lamb and marinade.

6. Add the Wet Spice Mix to the pan and fry for a further five minutes.

7. Then add the blended red pepper and wine mixture.

8. Let it cook gently for two hours over a low heat – if it becomes too dry add some water.

9. Remove the lamb from the curry sauce and blend the sauce until it is smooth and silky.

10. Add the lamb back into the dish, season and add honey.