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Export 13 ingredients for grocery delivery
Step 1
Place 1 peeled and quartered onion, 4 roughly chopped garlic cloves and ½ of a 7cm piece of chopped ginger in a food processor with 300ml water and blend to a smooth purée.
Step 2
Add a touch of groundnut oil to a pan and add the onion purée. Cook for 20 minutes with a lid on, then remove the lid and cook for 5 minutes further, stirring occasionally until the liquid has evaporated.
Step 3
Add 2 tbsp groundnut oil to the pan and stir in the remaining piece of ginger (grated), ½ tsp toasted and crushed fennel seeds, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric and 1 cinnamon stick. Stir and cook for 2 minutes.
Step 4
Add 750g diced lamb and fry until it changes colour and starts to brown.
Step 5
Add 1 x 400g tin chopped tomatoes and 1 small finely chopped chilli and top up with water, just enough to cover.
Step 6
Season well, cover and leave to simmer for 90 minutes until the lamb is tender. Check on the curry occasionally and if it starts to look dry add a touch more water.
Step 7
To finish, add the chopped leaves of 1 small bunch of coriander, and serve with rice and raita.
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