luscious lamb curry

Serves 4

In a casserole pot pour in 2 to 3 tablespoons of vegetable oil, heat. When hot add a teaspoon of cumin seeds and a teaspoon of black mustard seed. When the mustard seeds pop add two large chopped onions, two finely chopped red chillies and three chopped cloves of garlic.

Sir until soft.

Then add cubed lamb chunks (750g), brown the meat all over. Then fold in approx two small pots of natural yoghurt. Ideally you should let the yoghurt become incorporated but I don't give two hoots for that I'm afraid.

Add two large chopped up tomatoes (skin removed if you can be bothered). Stir. Then add half a teaspoon of chilli powder, half a tspn of tumeric and a whole teaspoon of ground coriander. Plus salt and ground black pepper. I don't like things too salty so you'll need to gauge how much yourself.

Here comes the fun bit, either add whole 2 sticks of cinnamon, 6 whole cardamon, 6 cloves and 10 all spice and a nutmeg. Or dry roast them and grind them up then add. It all depends whether you want to extract bits of wood from your curry.

Put the lid on the casserole and simmer on a low heat for 1 1/2 hours. Ideally I would then leave it lying around for the rest of the day or 24 hours and reheat just before eating.

Fantastic with plain buttery rice, cucumber raita, daal, chutney and poppadams. Sprinkle some chopped fresh coriander over the lamb before you take the casserole to the table.

Drink what you like, lots of it.