Lamb curry with a kick

A rich and tender lamb curry, with a healthy amount of spice.

SERVES 8 PREP 15 MINS COOK 2 HOURS 25 MINS

✱ 6tbsp sunflower oil

✱ 1tbsp onion seeds

✱ 3 bay leaves

✱ 6 cardamom pods

✱ 1 large onion, finely diced ✱ 2tbsp grated fresh root ginger ✱ 8 cloves of garlic, finely chopped ✱ 1½tbsp turmeric

✱ 1tsp chilli powder

✱ 1tbsp ground coriander

✱ 1tbsp ground cumin

✱ 900g lamb (preferably leg), diced

✱ 400g tin chopped tomatoes

✱ 2tbsp tomato purée

✱ 75ml single cream

✱ 25g bunch of freshly chopped coriander

✱ 1 green chilli, finely sliced (optional)

1 Put 2tbsp oil in a pan, then add the onion seeds, bay leaves and cardamom. Fry until the seeds pop and smell aromatic. Add the onion and cook until golden.

2 Add the remaining oil and cook the ginger, garlic and spices. Add 2tsp salt and the lamb, then cook until browned. Pour in the tomatoes, then swill out the tin with about 60ml water and put that in, too. Simmer until tender (about 2 hrs). 3 Spoon the lamb onto a plate and purée the sauce with a stick blender. Add the tomato purée and simmer for 5 mins. Return the lamb, add the cream and warm through. Serve scattered with fresh coriander and green chilli.

Per serving: 367 cals, 25.5g fat (8g sat fat), 15g carbohydrates