Spicy lamb, tomato and coconut curry

CHASE the winter chills away with Anjum Anand's spicy lamb, tomato and coconut curry recipe, which serves four.

INGREDIENTS:

1 tablespoon coriander seeds

1 teaspoon cumin seeds

15 black peppercorns

5cm cinnamon stick

4 cloves

500g boneless or 600g bone-in lamb leg or shoulder, cubed

3 small onions, finely chopped

3 tomatoes, chopped

15g ginger, peeled weight, grated into a paste

8 fat garlic cloves, grated into a paste

3-6 green chillies, whole but pierced

Salt, to taste

2 tablespoons ghee, or vegetable oil and butter

200-300ml coconut milk, or to taste

1½ teaspoon lemon juice, or to taste

METHOD:

1. Using a spice grinder or a good mortar and pestle, pound the whole spices to a fine powder.

2. Place the lamb, two of the chopped onions, tomatoes, ginger, garlic, chillies, spices and salt in a large saucepan. Add 500ml water, bring to a boil, then cover and cook gently for 45-60 minutes, or until the lamb is cooked and tender. Give the pot a stir every 10 minutes or so.

3. After about 45 minutes, melt the ghee in a small saucepan and fry the remaining onion until well browned.

4. There shouldn't be too much liquid left in the pan once the lamb is cooked. Cook off any excess moisture in the pan over a high flame for six or seven minutes, stirring quite often, until the sauce has mostly been absorbed by the lamb. This process will help homogenise the sauce and deepen the flavours. Add the browned onion and ghee.

5. Pour in the coconut milk and lemon juice, bring to a boil and simmer for five minutes; the sauce should be thick and creamy. Taste and adjust the seasoning, adding lemon juice or coconut milk until the dish is perfect for you, then serve. – The Telegraph