BEST CURRY FOR LAMB RECIPES

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.

Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.