Amazing (but long) lamb curry...

Serves 4/6 

Takes up to 4 hours.



2 tbsp fennel seeds
2 tbsp coriander seeds 
2 tbsp cumin seeds
1/2 tbsp fenugreek seeds
1/2 tbsp black pepper corns
1 clove
1/4 ground cinnamon
10 cardamom pods


Madras curry paste x 4 tbsp
fresh coriander
fresh mint - handful
2 tbsp oil
2 x 400g tins of chopped tomatoes
300ml stock
1.5kg lamb, diced
300ml natural yoghurt
salt and pepper
lime juice
Spinach - about 2 really good handfuls

Pre heat oven to 150c.

Toast all the spices together in a dry pan for a minute until the spices begin to smell. Find your cardamom pods and take the black seeds out of the shell. Transfer all spices to a pestle and mortar and cool before grinding to a fine powder (I get bored after 10 minutes of trying to get it to be a fine powder, but it's fine with a little texture to it).

Put a large pan on the heat and add the oil then the curry paste and ground spices. 

Add the tomatoes an stock then bring to the boil. Cover with a lid and place in the oven for an hour and a half to really get the curry flavouring.

Fry the lamb pieces until browning before adding to the curry sauce. 

Return to the oven and cook for a further 2 hours/until the lamb is tender. 

Stir in the mint and yoghurt followed by sprinkling the coriander on top and lime juice. Add the spinach and let wilt into the sauce - Stir. 

All done (finally)- it's long but so delicious and so worth the effort!
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