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 and they can be used from frozen. The spice blend will make more than you need and can be stored in a jar to use in other recipes

Place a frying pan over a low heat, add Coriander, cumin, fenugreek and mustard seeds along with cinnamon and cloves to the pan. Cook for a couple of minutes until lightly toasted and fragrant being careful not to burn. Remove from the heat and grind in a spice grinder or mortar and pestle. Add the remaining spice ingredients and set aside.

Blitz the garlic, ginger, chilli 1 tsp of turmeric in a mini processor with a splash of water to form a paste.

Season the lamb generously with salt. Heat half the vegetable oil in a flameproof casserole dish over a medium high heat. Brown the lamb on all sides, remove with a slotted spoon.

Add the remaining vegetable, turn the heat down and sauté the onions until soft. Add the garlic ginger paste, curry leaves and 4 tbsp of spice blend and cook for a minute. Return lamb to the pan and stir to coat the lamb with the spices. Add chopped tomatoes and stock, bring to the boil then reduce to a simmer. Cook uncovered for one and a half hours or until the lamb is tender. (If using a pressure cooker, bring to full pressure, reduce the heat and cook for 40 minutes).

When the lamb is tender, stir in the coconut cream and half the coriander leaves, leave to simmer for 10 more minutes. Sprinkle with remaining coriander and serve with rice.