Method

1. Heat 2 tbsp of the oil in a deep casserole dish, over medium heat. Quickly fry half of the diced lamb (or vegetables) on all sides, until browned. Transfer the lamb to a side dish. Fry the remaining lamb, until browned, and also transfer to the side dish. Season with salt and pepper.

2. Put the ginger and garlic in a blender or food processor and blend well. Add the onions and blitz until finely minced.

3. Heat the remaining 2 tbsp of oil in a large saucepan, over medium heat.

4. Stir in the onion mixture and cook for 8-10mins, stirring often, until the mixture is dry, brown in patches, and paste-like.

5. Add the paprika, saffron (or turmeric), chilli powder, and tamari or soy sauce. Stir constantly and cook for 30secs-1min, don’t allow it to burn. Remove from the heat.

6. Add the meat or vegetables to the spice paste and mix well. Add the stock (see top tip below) and bring to a boil, stirring from time to time.

7. Reduce the heat and simmer until the meat is tender (up to 1hr). If cooking a vegetable curry, they will only need 30-40mins.

8. Garnish with coriander leaves and serve with brown rice and/ or vegetables.

Second Nature special tip

Similarly to the Coconut Dahl recipe, if you prefer a thicker curry then you can reduce or even entirely eliminate the 500ml meat or vegetable stock from this recipe. This versatile curry also works just as well with root vegetables, pan-fried firm tofu, or chicken, as it does with lamb.