Simmer the ingredients slowly to ensure the lamb comes out deliciously tender. Adding a jar of chutney is a great shortcut for adding depth of flavour to this one pot curry.
1tsp cumin seeds
1tsp coriander seeds
2tbsp olive oil
1kg shoulder of lamb, trimmed of excess fat and cut roughly into 4cm cubes
1 onion, sliced
2 cloves of garlic, chopped
6cm piece of fresh ginger, grated
2 tsp curry powder (medium hot)
500g of Spicy apple chutney (see recipe)
250g butternut squash, peeled and cut roughly into 3cm cubes
250g Crown Prince squash, peeled and cut roughly into 3cm cubes
Salt and freshly ground black pepper
1. Grind the cumin and coriander together in a pestle and mortar.
2. Heat a little olive oil in a large, heavy-bottomed frying-pan over a medium-high heat and brown the meat evenly all over. Don’t overcrowd the pan – you may need to do this in batches. Transfer the browned meat to a large, heavy-bottomed saucepan or casserole.
3. Add a little more oil to the frying pan and add the onion, garlic, ginger, crushed cumin and coriander seeds and curry powder, and sauté for 4-5 minutes to release the aromas.
4. Tip the spiced onion mixture into the pan with the meat, along with the chutney and enough water or stock just to cover. Bring to the boil, lower the temperature and simmer very gently, uncovered, for an hour.
5. Add the chopped squash and chickpeas and cook for a further hour until the lamb is very tender. Adjust seasoning if required and serve with rice or tortillas
2-3tbsp sunflower oil
4tbsp mustard seeds
2tbsp crushed black peppercorns
1tbsp fenugreek seeds
1tbsp ground cumin
1 bulb of garlic, peeled and grated
5-7cm piece of fresh ginger, peeled and grated
6 fresh red chillies, deseeded and finely chopped
2 kg apples, peeled, cored and chopped
500g dark Muscovado sugar
500ml cider vinegar
2 tbsp salt
700g pears, peeled, cored and chopped
1. Warm the oil in a large, heavy-bottomed saucepan over a medium heat and add the spices, stirring well and frying until the mustard seeds just begin to pop. This will only take a minute or so – be careful not to scorch the spices. Add the garlic, ginger and chillies, stir well, and fry gently for few minutes.
2. Tip the apples into the pan with the spices and mix until well combined.
3. Add the sugar, vinegar and salt, along the pears.
4. Stir over a low heat until the sugar dissolves, then simmer for about 2 hours until thickened, stirring occasionally and adding a little water if you think it’s beginning to look too thick.
5. Bottle in warm, sterilised jars, filling the jars really full as the mixture will shrink slightly as it cools. Seal with vinegar-proof lids.