• oil, for frying
• 2 onions, roughly chopped
• 2 garlic cloves, crushed
• 2cm root ginger, grated
• 2 tbsp garam masala
• 1 tbsp mild chilli powder
• 300g tin tomatoes
• 3 tbsp tomato purée
• 75g block creamed coconut
• 150ml vegetable stock
• ½ tsp of sugar
• 600g Welsh Lamb (shoulder, neck fillets, leg or chump), trimmed and diced
• handful fresh coriander, chopped, to serve
• basmati rice or naan bread, to serve
Heat the oil in a saucepan over a medium heat, then add the onions, garlic and ginger, cooking until lightly browned. Add the garam masala and chilli powder, and season, and continue to cook for 2 mins.
Add all the rest of the ingredients, excluding the lamb, and cook for a further 5 mins until the sauce starts to boil. (If you want a smooth sauce, carefully blitz it with a hand blender).
In a frying pan, cook the diced lamb for about 5 mins until browned, then add it to the sauce. Cover the pan and cook until the meat is tender. How long this will take will depend on which cut you’ve used. Allow 45 mins to 1 hr for a leg, chump or neck, and around 1½ hours for a shoulder.
Sprinkle with coriander to serve with either basmati rice or naan bread.