Recipe

1. Put ½ of the ginger, 2 quartered onions, 300ml water and 4 garlic cloves in a food processor. Blend it together to a purée.
2. Tip into a deep frying pan, cover with a lid and let it simmer for about 15 mins.
3. Remove the lid and cook for another 5 mins more, stirring occasionally - this will make the liquid dissapear.
4. Add 2 tablesoons of rapeseed oil to the pan with the rest of the ginger. Fry and stir, for 3-5 mins until it starts to get colour.
5. Add 1 cinnamon stick, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric and ½ teaspoon fennel seeds, then add the 750g lamb. Stir-fry until the lamb changes colour.
6. Add in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, cover and let it simmer for approximately 1 hour.
7. Stir in the finely chopped stalks from a small bunch coriander and cook for a another 30 mins until the lamb is tender. Add a little of water if necessary to loosen the consistency as it cooks.
8. Stir in the chopped coriander leaves and serve it with basmati rice and mango chutney.