Name: Lamb in Coconut & Tomato Curry Sauce
Prep time: 15 min
Cook time: 105 min
Ingredients: 4 cloves garlic (finely sliced); 4 cm ginger (grated); 2 fresh chilli (red or green) (finely sliced); 1 tsp turmeric; 4 tbsp vegetable oil; 600 g lamb shoulder (diced); 1 red onion (sliced); 10 fresh curry leaves (see note above); 400 g can chopped tomatoes; 500 ml beef stock; 140 g coconut cream; small bunch coriander (leaves picked); 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp fenugreek seeds; 1 tbsp black mustard seeds; 10 cloves; 1 tbsp turmeric; 1 stick cinnamon; 1 tsp ground cardamom; 1 tsp chilli flakes; 1/4 tsp nutmeg

I cook my version in a pressure cooker which reduces the cooking time to just 40 minutes, however the long slow method works just as well.
Note: Curry leaves freeze well so it's always worth buying them when you see them ...

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