675g/1½lb lean lamb neck fillet cut into cubes
45ml/3tbsp medium curry paste
15ml/1tbsp rapeseed/sunflower oil
2 onions, peeled and sliced
1 garlic clove, peeled and finely chopped or crushed
1 x 2.5cm/1 inch piece fresh root ginger, peeled and finely chopped or grated
1 cinnamon stick
3 cardamon pods, slightly crushed
1 x 200g can chopped tomatoes
200/7fl oz good, hot lamb or vegetable stock
1 green chilli, finely chopped (optional)
Salt and freshly milled black pepper
Large handful of freshly chopped coriander
1 Put the lamb cubes into a large plastic food bag, add the curry paste and toss to coat the lamb. Seal and marinate in the fridge for 30 minutes to 1 hour, if time allows.
2 Heat the oil in a large flameproof casserole dish with a lid and cook the onions, garlic, ginger and spices for 2-3 minutes or until soft and lightly golden.
3 Add the lamb with the curry paste and cook for 3-4 minutes. Add the tomatoes, stock and chilli (if used). Cover and cook for 1½ hours or until the meat is tender, stirring occasionally. Season if required.
4 Remove the cinnamon stick and serve with pilau rice, naan bread and a chutney of your choice.
A jar of prepared curry sauce works well too. Simply omit the chopped tomatoes and stock. If you can’t get hold of neck fillet use shoulder, cut into 5cm/2 inch cubes.