Easy Lamb Curry

1tsp ground coriander

1tsp ground cumin

1tsp garam masala

1/2 tsp cinnamon

pinch of chilli flakes

1/2 tsp ground ginger

1tsp ground tumeric

500g diced lamb leg or shoulder

1 onion, sliced

2 garlic cloves, sliced

400g tin chopped tomaotes

300ml water

150ml coconut cream

handful fresh coriander chopped

• Beginning by browning the meat in the oil over a high heat. Do this in batches, do overcrowd the pan otherwise it won’t brown but will just sweat.

• Once you have browned the lamb, turn the heat down to medium and add the onion, adding a little more oil if necessary. Cook until the onion has softened and then add the garlic along with the coriander, cumin, garam masala, cinnamon, chilli flakes, ginger and turmeric. Cook for a minute or so before returning the meat to the pan, along with the tomatoes and water. Season with some salt and then bring to the boil. Once boiling, turn down to a simmer and cook for 2-3 hours until the meat is tender. It is better to do this in the oven at 160C or you can do it in a slow cooker.

• Add the coconut cream and the coriander and taste for seasoning.

• Serve with boiled rice.

Serves 4