• 500 g (1 lb) shoulder or leg of lamb, diced
  • 2 potatoes, peeled and cut into large chunks
  • 4 tablespoons olive oil
  • 400 g (13 oz) can chopped tomatoes
  • salt and pepper
  • 1 onion, grated
  • 1 tablespoon finely chopped fresh root ginger
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • 3 cardamom pods, lightly crushed
  • 2 green chillies, finely chopped
  • 5 cm (2 inch) cinnamon stick
  • 2 lemon grass stalks, finely sliced

Make the curry paste by mixing together all the ingredients in a large bowl – for a milder curry remove the seeds from the chillies before chopping them finely. Add the lamb and potatoes and combine well.

Heat the oil in a heavy-based pan or casserole and tip in the meat and potatoes. Use a wooden spoon to stir-fry for 6–8 minutes. Pour in the chopped tomatoes and 150 ml (¼ pint) water, bring to the boil and season well then allow to bubble gently for 20–25 minutes until the potatoes are cooked and the lamb is tender.

Serve accompanied with toasted naan bread and a bowl of Greek yogurt, if liked.

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