EASY LAMB CURRY RECIPES

1. Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
2. Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
3. Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
4. Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
5. Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
6. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
7. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow casserole pan on a high heat.
3. Dice the lamb into 3cm chunks and place in the pan, fat-side down.
4. Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
5. Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
6. Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

Whizz the onion in a food processor with the coriander, cumin, turmeric and 100ml water, until a paste is formed.

Heat the oil in a large sauté pan or shallow casserole dish. Add the onion paste, tomatoes, sugar and 1 tsp salt. Simmer together for 5 minutes, stirring.

Stir in the ginger, garlic, chopped chilli and coconut milk. Bring to a simmer, then add the chicken thighs. Cover and gently simmer for 15 minutes.

Remove the lid, increase the heat and simmer for a further 5-10 minutes or until the sauce has thickened. Stir in the lime juice and coriander. Serve with rice.

Heat the oil in a pan and cook the onion and red pepper for 10 minutes, until softened. Stir in the curry powder and tomato purée and cook for a further 30 seconds. Add the stock, chutney and tomatoes. Simmer for 10 minutes over a medium heat. Add the turkey; cook for a further 5-10 minutes till cooked through.

Meanwhile, place the rice in a pan and pour over 500ml of cold water. Bring to the boil then reduce the heat, cover the pan, and simmer for 12 minutes, until tender. Drain.

Just before serving, stir in the spinach and season with freshly ground black pepper. Serve with the rice, and poppadoms if you like.

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.