This curry goes well with Salt & Pepper Potatoes or plain long grain rice (boil for 7 minutes, then drain and transfer to a casserole dish with a lump of butter, season, cover tightly and bake on a low heat for 20-30 minutes until fluffy).

• 2lb leg of lamb, boned and diced
• Cooking oil
• 4 bay leaves
• 6 green cardamom pods
• 6 Cloves
• 4 Cloves or garlic
• Cinnamon stick
• A finely diced onion
• 6cm lump of root ginger
• 150ml yoghurt
• 200ml water
• 1 tsp Fennel seeds
• 2 tsp Cumin
• 2 tsp Corriander
• 1-2 tsp chilli powder
• 1/2 tsp garam masala
• 4 tsp smoked paprika

1. Brown the lamb in batches in the very hot oil.
2. Add the onions to the empty pan with the bay, cinnamon, cloves and cardamom and lightly brown the onion.
3. Meanwhile, blend the garlic, ginger, yoghurt together add the water, a little salt and rest the chilli powder on top of the mixture, set aside.
4. Grind the fennel seeds and add them to the cumin and coriander and add to the onions in the pan, cook hard for 1 minute.
5. Add the lamb and the juices to to the pan; combine the ingredients well.
6. Now add the yoghurt mixture, bring to a gentle simmer, cover and cook for 90 minutes, if not more.
7. When it’s ready to serve, the final touch is to stir in the garam and paprika, make sure it’s warm and serve.

Now compare that to a take away.

Enjoy.