Coconut lamb curry

Serves 6

You will need:

• 2 teaspoons coriander seeds • 2 teaspoons cumin seeds

• ¼ teaspoon cardamom seeds (from about 8 green cardamom pods) • 4 cloves • 4 tablespoons olive oil or coconut oil • 4 onions, peeled and sliced • 1 kg lamb shoulder. Remove the fat and cut into 2cm dice • 2 teaspoons ground turmeric • 4 cloves garlic, peeled and finely chopped • 1 tablespoon finely chopped fresh ginger • 1 red chilli, deseeded and finely chopped (optional) • Salt and freshly ground black pepper • 1 x 400ml tin of coconut milk • 150ml chicken stock • Juice of 1 lime or ½ lemon • Fresh coriander leaves, to garnish • Rice, to serve • Raita, chutney and Indian flatbread, to serve

1 Put the coriander seeds and the cumin seeds in a dry frying pan over a mediumto-high heat, and toast them for one or two minutes until they are a couple of shades darker. Put them in a pestle and mortar along with the cardamom seeds and the cloves and crush them. Set aside.

2 Pour two tablespoons of the olive oil or coconut oil, whichever you’re using, into a large, lidded casserole pot or heavy-based saucepan on a high heat. Add the sliced onions and saute them for seven to eight minutes until they are softened and nicely golden.

3 Transfer the onions to a bowl, add the remaining olive oil or coconut oil, whichever you’re using, into the pot and reheat. Put the diced lamb into the hot pan and sear it until it is well browned all over — work in batches so as not to overcrowd the pan and stew the meat.

4 Return the onions and all the seared meat to the pan and add the crushed spices you set aside earlier, along with the ground turmeric, the finely chopped garlic, the finely chopped fresh ginger and the finely chopped

chilli, if you are using it. Season with salt and freshly ground black pepper, then stir everything together to combine. Next, stir in the tinned coconut milk and the chicken stock, scraping any sediment from the bottom of the pan.

5 Bring slowly to the boil, then immediately reduce the heat, and cover the pot with a lid. Leave the curry to gently simmer for about one hour, removing the lid for the last 15 minutes. Alternatively, cook the curry in the oven, preheated to 150°C, 350°F, Gas 2, for an hour, leaving the lid on for the whole cooking time. Check that the lamb is tender, cooking it for a little longer if necessary, then add the lime juice or the lemon juice, whichever you’re using. Check the seasoning, adding more salt and freshly ground black pepper if necessary. Garnish with fresh coriander leaves.

6 Serve straight away, or reheat to serve with rice, raita, chutney, and some Indian flatbread.