curry Up

Lamb Curry (gf)

My new go-to curry, this dish has a great kick, is meltingly tender and so simple to make. A total crowd-pleaser!

SPICES

2 teaspoons each cumin seeds and coriander seeds

1 teaspoon each paprika and ground cinnamon

½ teaspoon cayenne powder

4 cloves

LAMB

1.2-kilogram lamb shoulder, cut into 5cm pieces

PASTE

1 large brown onion, roughly chopped

5 cloves garlic

3 red chillies, roughly chopped

1 thumb-sized piece fresh ginger, peeled, roughly chopped

CURRY

¼ cup vegetable oil

4 tomatoes, chopped

¼ teaspoon ground cardamom

1 teaspoon each ground fennel, ground turmeric and salt

rice, to serve

Put the spices in a dry frying pan and cook over a medium heat for a few minutes until fragrant. Cool, then put in a small food processor and whizz or grind