Made this really tasty curry on Saturday night, I served it with a yellow rice that’s really tasty and simple to make. I highly recommend it the next night, the flavours, smell and taste are really authentic.



For the Curry: 2 birds eye chillis chopped fine, 2 tbsp chopped ginger, 4 cloves garlic sliced, 4cm stick cinnamon, 1/tsp each of turmeric and mustard seeds, 3 pods cardomom, 1 tsp each of coriander seeds and cumin seeds, 10 peppercorns, 5 cloves, 2 onions chopped, 1 green pepper chopped, 1 courgette chopped, 1 aubergine chopped, 2 tins chopped tomatoes, 1 tbsp tomato paste, 600g diced lamb, 1 tin chickpeas

Pound up all the dry spices in a pestle and mortar to a fine-ish powder. Fry this mix in around 3 tbsp of hot mild oil in a large casserole pan. When it starts to smell toasty and good, about 2 mins, add the chilli, ginger and garlic. Cook on a medium heat so nothing burns for a couple of minutes. Turn the heat up and brown the lamb in this tasty oil. Then add all the vegetables and fry for a few minutes or until they start to soften and take up the flavours. Add the tinned tomatoes, paste and stir in the chickpeas. Season well with salt. Cover and cook for on a simmer for around 1h30mins on the hob. For the last 30 mins, take the lid off, and continue cooking to reduce the sauce for another 30 mins.

For the Rice: 2 large cups basmati rice, 1 tsp cumin seeds, 1 tsp ground turmeric, salt, oil

Heat around 2 tbsp of oil – I use garlic or chilli oil for flavour – in a large pan and fry the spices and a big pinch of salt gently for a couple of minutes. Add the rice and stir to coat it in yellow oil. Add 3 large cups water now, and stir again. Cook the rice uncovered on a medium heat til the water has been absorbed, stirring occasionally to stop sticking. This should take about 15 minutes. Then take the pan off the heat, cover it with a clean tea towel, then put a well-fitting lid on top to secure it. Leave it like this for 30 minutes then fluff it up before serving.