Lamb Curry

You'd have thought the lamb would be as tough as a dried vintage escargot by the time this recipe's done and you'd be wrong: it's tender and delicious, coated with a thick and rich curry sauce. Go easier on the chilis if you like: this recipe's hot!

Ingredients

• 500g lamb, cut into strips
• 2 onions, roughly sliced
• 1 medium tomato, quartered
• 4 green chilis, chopped roughly
• 1 broad chilli, chopped roughly
• 1 small stem lemongrass, chopped finely
• 1 tsp powdered turmeric
• 2 heaped tsp crushed black pepper
• 2 tbsp vinegar
• ½ tsp curry masala
• 1 cup water
• 1 tsp ginger garlic paste
• 2 cm piece cassia
• 4 cardamom pods
• 1 tsp salt
• Handful of curry leaves

Place the lamb in a cool frying pan then place the pan on to a medium heat. Allow the lamb to heat up and cook it, turning, to brown lightly all over. Add the turmeric and black pepper, then the vinegar, cassia, cardamom, curry masala and salt then stir around to combine. Finally, add a cupful of water and cook over a high heat to thicken the sauce, 20-30 minutes. Add the remaining ingredients and cook to combine flavours, covered, for ten minutes or so. Serve.