3 onions, finely chopped
4 tsp medium curry powder
2 green chillies, halved lengthways
3 garlic cloves, finely chopped
1 tbsp finely grated fresh root ginger
4 tomatoes, roughly chopped
500g lamb leg steaks, fat removed, cut into chunks
450ml lamb stock
2 green peppers, deseeded and cut into chunks
Salt and ground black pepper
Fresh coriander leaves, to garnish
A cherry tomato and red onion salad and lemon wedges, to serve
For the rice:
350g dried basmati rice
6 cardamom pods, crushed
A large pinch of turmeric
6 whole black peppercorns
1) Preheat your oven to 180C/fan160C/gas 4. Spray a casserole dish with Frylight and place over a low heat. Add the onions and stir-fry for 10 minutes until softened but not coloured.
2) Stir in the curry powder, chillies, garlic and ginger and cook for 1 minute. Turn the heat up to medium, add the tomatoes and cook, stirring for 4-5 minutes, or until any liquid has evaporated.
3) Add the lamb and cook for 5-10 minutes, stirring until browned. Add the stock, bring to the boil, then add the peppers and season. Cover and cook in the oven for 45 minutes, or until the lamb is tender.
4) Meanwhile, put the rice in the pan with the spices and a little salt. Pour over 700ml boiling water, cover and simmer over a low heat for 10 minutes. Remove from the heat and leave to stand for 4-5 minutes. Fluff up the rice with a fork and divide between 4 bowls with the curry. Garnish with coriander and serve with the salad and lemon wedges.