Classic Lamb Curry
A rich and hearty curry that is delicious freshly made, but even better if cooked in advance as the flavours are allowed time to develop and infuse. I’m using lamb here, but you could equally use mutton or goat as is popular in India - in which case, you would need to increase the cooking time accordingly. If you want a quicker cook, use steaks, cut into large pieces and remove from the pan after stage 2. Only add 75ml water at stage 4 and reintroduce the lamb at stage 5 and cook until done to your liking. Serve with Indian flatbreads or rice.