Hinchliffe's Farm

1. In a bowl, mix the lamb pieces with 1 teaspoon turmeric, 1 teaspoon salt, and half the yogurt. Let it marinate for 30 minutes (or longer for more flavour).

2. Heat the oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.

3. Add the onions and cook until golden brown, stirring frequently (this may take around 8-10 minutes).

4. Stir in the garlic, ginger, and green chillies, cooking for another 2-3 minutes until fragrant.

5. Add ground coriander, ground cumin, chilli powder, garam masala, and cinnamon (if using). Stir well, cooking for about 1 minute to release the spices’ flavours.

6. Add the chopped or puréed tomatoes and cook until they break down and the mixture thickens (about 5 minutes). The oil should begin to separate from the mixture.

7. Add the marinated lamb and stir well to coat it in the spice mixture. Cook for about 5 minutes, allowing the lamb to brown slightly.

8. Lower the heat and stir in the remaining yogurt, stirring constantly to prevent curdling.

9. Pour in 500ml water (or lamb stock). Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, until the lamb is tender.

10. Once the lamb is cooked through, adjust seasoning (add more salt or chilli powder if needed).

11. Stir in 1 tablespoon of lemon juice for brightness and garnish with fresh coriander leaves.

12. Serve the lamb curry hot with basmati rice, naan, or chapatis, and perhaps a side of cooling yogurt or cucumber raita.