7-INGREDIENT LAMB CURRY

Serves 4 or more as part of a multi-course meal

l 12 large garlic cloves, peeled

l About 330g (11½oz) ghee (for a healthier curry, use 2tbsp ghee and enough water to cover the meat)

1kg (2lb 4oz) lamb on the bone, cut into 5cm (2in) pieces

20 Kashmiri dried red chillies (from

Asian food stores)

2tbsp Kashmiri chilli powder (from

Asian food stores), or to taste

l 2tbsp coriander seeds

l Salt, to taste

lllSlice 8 of the garlic cloves in half lengthways and lightly smash. Blend or pound the remaining cloves into a paste.

Set aside. Heat the ghee in a pan over a medium-high heat. When bubbling hot, stir in the lamb, chillies, chilli powder, coriander, smashed garlic and garlic paste.

Stir, then simmer for 45 minutes, only adding a little water if the mixture is sticking to the pan. Stir regularly and cook until the lamb is tender. Don’t rush this. If after 45 minutes it’s not tender, continue cooking. Season with salt to taste.