INGREDIENTS:

• 2 onions - roughly chopped
• 1 large garlic clove - chopped
• 1 thumb sized piece ginger - peeled and chopped
• 2 tbsp oil
• 4 tbsp medium curry paste
• 400g can chopped tomatoes
• 1 red chilli - halved and seeds removed
• 1 cinnamon stick
• 200ml lamb stock
• 500-700g leftover roast lamb - chopped into large chunks
• 1 small bunch of coriander - roughly chopped
• Cooked basmati rice
• Naan bread and natural yogurt, to serve

METHOD:

1. Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
2. Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
3. Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.