Serving: 2+
Preparation Time: 2+ Hours


›› Thumb-sized piece ginger, 1/2 cut into matchsticks, the rest left whole
›› 2 onions, quartered
›› 4 cloves garlic cloves
›› 2 tbsp rapeseed oil
›› 1 cinnamon stick
›› 1 tbsp ground coriander
›› 1 tsp ground cumin
›› 1 tsp ground turmeric
›› 1/2 tsp fennel seeds
›› 750g lamb stew meat
›› 400g can chopped tomatoes
›› 1 red chilli or green chilli, deseeded and sliced small bunch coriander, stalks finely chopped, leaves roughly chopped basmati rice and mango chutney to serve


›› Put the whole piece of ginger, the onions and garlic in a food processor with 300ml water. Blitz to a smooth purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sautê pan, cover with a lid and simmer for 15 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
›› Add the oil to the pan with the rest of the ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
›› Sauté the onion and garlic until soft and return the meat to the pan. Add the remaining ingredients and transfer to a casserole dish.
›› Stir in the spices and add the lamb. Stir-fry until the lamb changes colour. Tip in the tomatoes with a can of water and the chilli, season well, cover and leave to simmer for 1 hr.
›› Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves and serve with basmati rice and mango chutney or raita.