3tbsp sunflower oil or ghee
½ tsp each white and black cumin seeds, fennel seeds, paprika, ground coriander
Few cardamom pods
3 cloves garlic, grated
2.5cm root ginger, grated
1 medium onion, grated
1 red chilli, deseeded and thinly sliced
4 tomatoes, chopped
1 red pepper, deseeded and finely chopped
8-10tbsp milk or single cream
300g cubed lean lamb
Coriander or parsley to garnish

1 Heat 2tbsp oil in a wok or frying pan and fry the spices for 30-40 seconds.

2 Add the garlic, ginger and onion and fry gently for 2-3 minutes to soften. Then add the chilli, tomatoes, pepper and fry for another few minutes.

3 Heat the rest of the oil in a small frying pan and stir fry the lamb until golden all over. Add to the pan of sauce and bring to a gentle simmer. Gradually add the milk and leave to simmer gently for 30-40 minutes, or until the meat is tender.

4 When the meat is tender season to taste, sprinkle with coriander and serve with basmati rice. Otherwise chill the curry until the next day and then reheat gently.