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.