In praise of the braise

AFRICAN LAMB CURRY

PREP + COOK TIME 2 HOURS 30 MINUTES (+ REFRIGERATION) SERVES 8

1.6kg boneless lamb leg, excess fat trimmed, cut into 4cm pieces
2 tablespoons extra virgin olive oil
2 x 400g cans diced tomatoes
2 cups (500ml) beef stock

CURRY PASTE

1 tablespoon garam masala
2 teaspoons ground turmeric
2 teaspoons smoked paprika
1 teaspoon ground allspice
2 fresh long red chillies, chopped
10 cloves garlic, peeled
6 eschalots, chopped coarsely
2 tablespoons finely grated fresh ginger
½ cup fresh coriander, roots and stems chopped, leaves reserved, to serve
2 tablespoons extra virgin olive oil
2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice

1 Make curry paste.

2 Combine curry paste and lamb in a large bowl. Cover; refrigerate for 1 hour.

3 Heat oil in a large heavy-based saucepan over high heat. Cook lamb mixture, in batches, turning, for 4 minutes or until browned all over. Transfer each batch to a large heatproof bowl as you go.

Return lamb to pan. Add tomatoes and stock; bring