Directions

1. In a pan over a medium heat, toast the cumin seeds, mustard seeds and coriander seeds. No oil is required here. Keep them on the heat for 1-2 minutes to allow them to pop open - the kitchen will smell amazing!

2. Once toasted, transfer the seeds to a pestle & mortar and grind them down to a powder. Alternatively, use a spice / coffee grinder. Set this powder to one side.

3. In a large pan, add the olive oil over a low heat. Chop the shallots (slightly chunky) and add them to the pan whilst you prepare the garlic & ginger. If you’re using raw diced lamb, add this to the pan now.

4. Peel the garlic cloves & skin the ginger. Roughly chop them, then add them to a pestle & mortar with a pinch of salt. Grind these down to a paste. Alternatively, use a mini food processor.

5. Add the ginger & garlic paste to the pan, still over a medium-low heat. Cook these for around 5 minutes so they sweat down.

6. If you’re using cooked lamb, dice this and add to the pan now.

7. Add the tomato passata / chopped tomatoes, plus a dash of water. Bring the heat up higher to get the tomatoes up to temperature.

8. Add the spice blend made at the start, plus the garam masala and Kashmiri chilli. This will start to thicken the sauce nicely. During the next couple of steps, keep the heat on medium to reduce the sauce down to your preference (note the yogurt will be added to the pan).

9. In a small bowl, mix the yogurt, turmeric & fenugreek.

10. Chop the coriander.

11. Taste the curry and add salt accordingly.

12. Turn the heat off the pan, or transfer the contents to a serving dish. Add the yogurt and most of the coriander and mix with the curry.

13. Sprinkle the remaining coriander on top, and serve!