Easy lamb curry

SERVES FOUR

INGREDIENTS

800g lamb neck Vegetable oil, for cooking 2½cm-square knob of ginger, grated

2 garlic cloves, crushed or grated 1 medium-hot red chilli, finely chopped

1 tsp dried chilli flakes

1 onion, thinly sliced

1 tsp ground cloves

1 tsp ground cardamom

250g cherry tomatoes, blitzed to a liquid in a blender

1 star anise

1 cinnamon stick

200ml yogurt

20g fresh coriander, finely chopped

1 lime, to squeeze

METHOD

Cut the lamb neck into discs about 1½-2cm thick, and season them with salt and black pepper.

Heat a splash of vegetable oil in a large non-stick frying pan until hot, then add the lamb and cook until evenly browned.

Remove the lamb to a

plate with a slotted spoon, and keep the juices in pan.

Add the ginger, garlic, fresh and dried chilli, and cook for two minutes, stirring to prevent burning. Add the onion and cook until it is a little brown. Add the ground clove and cardamom and cook for a minute, then stir in the blitzed tomatoes and let them reduce by half.

Return the lamb to the pan. Add the star anise and cinnamon. Pour in enough water to cover the lamb and bring to a simmer. Put the lid on. Cook very gently for one-and-a-half hours, until the meat is falling apart.

Keep the pan topped up with water, and remove the cinnamon stick and star anise after 30 minutes.

Remove the lid for the final 20 minutes to allow the liquid to cook down.

Take off the heat and stir in the yogurt. Leave for 10 minutes.

Add the coriander and a good squeeze of lime juice. Check stew for seasoning and adjust with salt.

Serve with basmati rice.