Lamb curry

We rarely follow a recipe for curries and instead prefer to bung in what we fancy or have to hand. Although not authentic in the slightest, they always taste good.

Ingredients (serves 2):

500g diced lamb (we prefer slow cook cuts of lamb in a curry)

4 large tomatoes, diced

8 mushrooms, sliced

1 onion, diced

1 chilli, diced

2 cloves garlic, minced

1cm piece ginger, minced

seeds from 4 cardomom pods

1/2 tea sp garam masala

1/2 tea sp masala curry powder

1/2 tea sp turmeric

1/4 tea sp ground cumin

olive oil

rice, to serve

small bunch of chopped coriander, to serve (optional)

• The easiest (and tastiest) method we find is to chop the meat into bite sized chunks and place in a bowl with the garlic, ginger, chilli, cardomom, garam masala, cumin, curry powder and tumeric. Add a large glug of olive oil, stir everything well and leave to marinade for an hour or so.
• When the meat has marinaded for a while, fry the onion in oil in a non stick pan.
• When the onion has softened remove them from the pan and set aside.
• Add the marinaded lamb and cook until browned.
• Add the sliced mushrooms and then the onion back into the pan
• Add the diced tomatoes and a little hot water. Start with 150ml but you may want to add a little more later.
• Season with salt and pepper and leave on a low heat to simmer for at least an hour, stirring often and adding a little hot water (or stock) if you think it needs it.
• Serve with rice and some chopped coriander if you like.