Red Lamb Curry
Fadi Antoun
A rich, slow-cooked lamb curry with tomatoes, warm spices and a gentle heat.
This curry is my Sunday project: a little effort up front, then the pot does the work.
Brown diced lamb shoulder in batches, then soften onions, garlic and ginger in the same pan. Add Kashmiri chilli, cumin, coriander and garam masala, stir in chopped tomatoes and a splash of water, and return the lamb. Simmer gently for about ninety minutes until tender.
Finish with yoghurt and fresh coriander, and serve with basmati rice, warm naan and a cooling cucumber raita.