• 4 tablespoons sunflower oil
  • 750 g (1½ lb) lamb neck fillet, thinly sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely grated fresh root ginger
  • 65 g (2½ oz) ground almonds
  • 1 tablespoon white poppy seeds (khus)
  • 5 tablespoons korma curry paste
  • 150 ml (¼ pint) vegetable stock
  • 250 ml (8 fl oz) single cream
  • salt and pepper
  • slivered green pistachio nuts
  • crispy fried shallots

Heat half the oil in a large, nonstick frying pan and brown the lamb in batches for 2–3 minutes. Remove with a slotted spoon and set aside.

Add the remaining oil to the pan and add the onion, garlic and ginger and cook over a medium heat for 3–4 minutes. Stir in the ground almonds, poppy seeds and curry paste and stir-fry for 1–2 minutes.

Add the reserved lamb to the pan with the stock and cream. Bring to the boil and season well. Reduce the heat and simmer, uncovered, stirring occasionally, for 30 minutes or until the lamb is tender.

Remove from the heat and garnish with slivered pistachio nuts and crispy fried shallots. Serve immediately with warm Naan (see page 224) or rice.

Like This? Try These
More on Food