The photo doesn’t do it justice, but this is my new favourite curry. First, get about a kilo of diced lamb. It’s best to buy a leg of lamb joint, and snip it up yourself, because it’s easier to trim away all the fat this way. Put the lamb into a bowl with one teaspoon each of turmeric, dried ginger, sea salt, half a teaspoon of cinnamon and a squeeze of lemon juice. Mix well and set aside.
In a large, lidded pan, heat two tablespoons of oil until shimmering. Add four cloves, two bay leaves and sizzle. Now, add two sliced onions and let them brown. Remove the onion from the pan, then add the lamb and let it brown. When it’s browned, pop the onions back in, and add two chopped cloves of garlic and a teaspoon each of ground coriander, cumin and paprika.
Stir well, then add half a tin of tomatoes and 200ml of water. Put the lid on and simmer for 60 minutes.
Meanwhile, make your fresh, tomatoey, curry sauce by putting one and a half tins of tomatoes, 100ml water, a chopped onion, four cloves of garlic, four long, green, hot chillis, six slices of fresh ginger, one teaspoon of turmeric, one teaspoonful of salt, two tablespoons of oil and a handful of fresh coriander into a medium-sized saucepan. Boil with the lid on for twenty minutes, then liquidise. Set aside until the lamb has cooked for an hour.
When the lamb is tender, add the sauce and a few handfuls of green beans. Simmer for 15-20 minutes. Serve with plain, boiled rice and fresh coriander. Also delicious with a few potatoes added.