easy lamb curry

Serves 2

Preparation time 10 minutes

Cooking time 35 minutes

25 g (1 oz) butter

2 tablespoons vegetable oil

350 g (11½ oz) lean boneless lamb, diced

1 onion, sliced

2 garlic cloves, chopped

1 cinnamon stick, halved

6 cardamom pods, crushed to open

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon chilli powder

2 teaspoons garam masala

250 ml (8 fl oz) water

salt

finely chopped coriander to garnish

Melt the butter with the oil in a frying pan on the hob and fry the diced lamb until browned. Transfer to a casserole dish.

Add the onion to the pan and fry gently for 5 minutes. Stir in the garlic and spices. Season with salt and fry for a further 2 minutes. Stir in the measurement water and bring just to the boil. Pour over the lamb. Place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 20 minutes until the lamb is tender, stirring twice. Serve with basmati rice, garnished with finely chopped coriander.

For speedy lamb with peppers, heat 2 tablespoons olive oil in a frying pan on the hob and fry 350 g (11½ oz) lean diced boneless lamb, 1 small sliced red onion and 2 cored, deseeded and sliced red peppers for 5 minutes. Tip into a shallow ovenproof dish and place on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook for 15 minutes, stirring twice. Meanwhile, mix together 1 tablespoon clear honey, 1 tablespoon tomato purée, 1 tablespoon Worcestershire sauce, 1 tablespoon orange juice, 1 teaspoon sweet chilli sauce and ½ teaspoon cornflour. Add to the meat, stirring to mix. Cook for a further 5 minutes.