Home-style lamb curry

Our series aims to inspire you to increase your recipe repertoire. Storecupboard spices and puréed onions give this easy curry an authentic favour

Home-style lamb curry EASY IRON 2OF5 GLUTEN ADAY FREE SERVES 4 PREP 15 mins COOK 1 hr 50 mins

thumb-sized piece ginger, 1/ 2 cut into

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/ 2 tsp fennel seeds 750g leg of lamb, diced 400g can chopped tomatoes 1 red or green chilli, deseeded and

sliced small bunch coriander, stalks fnely

chopped, leaves roughly chopped basmati rice and mango chutney or

raita, to serve

1 Put the whole piece of ginger, the onions and garlic in a food processor with 300ml water. Blitz to a smooth purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. 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 well, cover and leave to simmer for 1 hr. 4 Stir in the coriander stalks, re-cover and cook for a fnal 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 • fbre 3g • protein 39g • salt 0.3g