Nepalese lamb curry

INGREDIENTS SERVES 4

450g leftover cold lamb, chopped into small chunks

1 onion 2 heaped tsp curry powder 15g granulated sugar 20g tomato puree ½ a tsp ground cinnamon 1 flat tsp chilli flakes

Juice of 1 lemon

1 vegetable stock cube, dissolved in 300ml boiling water

450g Greek yoghurt 50g ground almonds 35ml sunflower oil

Sea salt and black pepper

DIRECTIONS

Peel, halve and finely chop the onion. Heat the oil in a large pan on a low heat. When the oil is hot, saute the onion for three minutes.

Add the curry powder, cinnamon and chilli flakes and cook for a few minutes, constantly stirring.

Add the veg stock, sugar, tomato purée and lemon juice to the pan.

Season with some salt and plenty of black pepper.

Bring to the boil, then simmer with the lid off for 10 minutes.

Add the yoghurt and ground almonds and cook for a further 2 minutes.

Then, add the leftover cooked lamb and gently heat through for 10 minutes.

Serve with rice, naan bread, poppadoms and mango chutney.