small bunch of coriander stalks finely chopped, leaves roughly chopped
Salt if required
2 Tomatoes, chopped
1 red onion, chopped
¼ cup chutney
1 tbsp lemon juice
½ tsp chilli flakes
Salt and pepper
Put ½ thumb-sized piece of ginger, onions and garlic in a foodprocessor with 900ml water. Blitz to a smooth purée.
Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
Add olive oil to the pan with the remaining piece of ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
Stir in the cinnamon stick, ground coriander, ground cumin, ground turmeric and fennel seeds, then add the lamb. Stir-fry until the lamb changes colour.
Tip in the cans of chopped tomatoes with 3 cans of water and deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
Stir in the finely chopped stalks from a small bunch of coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
Stir in the roughly chopped coriander leaves and serve.