Yummy winter lamb curry*

Who doesn't love a good curry when the nights get colder?

Here's a quick recipe for you, when you are feeling inspired to make your curry from scratch.

thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole

2 onions, quartered

4 garlic cloves
2 tbsp coconut oil
1 cinnamon stick
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds
750g leg of lamb, diced (lamb neck, fore quarter or chump chops will also work!)
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 or raita, to serve

STEP 1:

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 sauté 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.

STEP 2:

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.

STEP 3:

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.

STEP 4:

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.

* Recipe courtesy of BBC Good Food. Tried, tested and totally enjoyed by the Stirling Estate Lamb crew.