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A good lamb curry recipe is a must have for winter and this one is very easy, tastes amazing and will have you returning to the pot more than once. I am not mad for very hot curries but if you like some heat in yours, just increase the chili powder amount.

You can make this in the oven or in a slow cooker – Oven is 2 hours and slow cooker 8 hours on low

I have on occasion also added fresh cream or coconut cream when reheating to have something a little different. I have also added some boiled potatoes to the last of the recipe when reheating just to give it a bit more volume. Don’t add any extra liquid, just reheat on a low heat for about 20 minutes to get some of the flavour into the boiled potatoes.

This serves 4 people

What you need

1.5kg lamb knuckles or cut lamb shanks (you can use leg/shoulder pieces without bone – 1kg)
2-3 tablespoons oil
2 Onions roughly chopped
2 large tomatoes quartered
2 cloves garlic
7cm piece ginger grated (about 2 heaped tablespoons)
2 teaspoons coriander powder
2 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon ground black pepper
1/2 teaspoon red chili powder (add more if you like it hot)
1 Tablespoon garam masala
1/2 cup water
Salt to taste

The process

If you are doing it in the oven, set to 180 Celsius with the rack in the middle.

Heat the oil in a large deep pot (cast iron if you have one) and brown the lamb in batches.

While that is going on, bring down your food processor/blender or Nutri bullet. Chop the onion and tomato and add to the blender, blend to a fine paste. Add all of the balance of the spices, including ginger and garlic and blitz again to mix. Set aside.

Finish browning the lamb, remove from the pot and set aside.

Add the onion mixture to the pot, stir to deglaze the pot and allow to cook until the air is rich with fragrant spice smells. Now add the water and mix to combine.

Add back the meat and any juices, mix to submerge all the pieces and cook until the mixture is boiling around the edges.

Put a lid on the pot and place in the oven or transfer to your slow cooker.

Done and dusted.

Serve with Naan or rice and a nice big bowl of seasoned chopped tomato, onion, parsley and lemon juice.

If you like a beef curry, here is a simple, easy beef curry.