Recipe By Angela Boggiano for Sainsburys Magazine

This rich, tender lamb curry has great depth of flavour – all you need to accompany it is a simple golden pilau rice and a refreshing cucumber and mint yogurt raita

INGREDIENTS

  • 1 tbsp yellow mustard seeds
  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp black peppercorns
  • 2 tbsp smoked paprika
  • 2 red chillies, roughly chopped (deseeded if you wish)
  • 4 garlic cloves, roughly chopped
  • 4cm piece root ginger, roughly chopped
  • 3 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 500ml chicken stock – use gluten-free stock if required
  • 2 butterflied lamb leg joints, about 750g each
  • 12 fresh or dried curry leaves
  • 2 x 200g packs baby aubergines, halved lengthways
  • 1 x 30g pack mint, leaves roughly chopped
  • 1 x 30g pack coriander, roughly chopped

METHOD

Prepare to the end of step 3 the day before and chill. Remove from the fridge 1 hour before cooking. The finished curry can be frozen.

STEP 1
Preheat the oven to 180°C, fan 160°C, gas 4. Place the three seeds and peppercorns in a small frying pan. Dry toast gently over a medium heat until they start to pop and turn a pale golden colour; this will only take a few minutes. Tip into a pestle and mortar and crush to a coarsely ground powder.

STEP 2
Place the paprika, chillies, garlic and ginger in a food processor and blitz to a fairly smooth purée, scraping down the sides. Add the tomato purée, chopped tomatoes and ground spices and blitz again until thoroughly mixed. Pour the mixture into a deep roasting tin and add the chicken stock and a pinch of salt. Stir everything together thoroughly.

STEP 3
Sit the lamb in the tin, skin-side down, spooning some of the sauce over to cover the meat. Scatter on the curry leaves then cover the tin with foil and seal tightly around the tin.

STEP 4
Roast for 2½ hours then remove from the oven and baste the lamb. Stir the aubergines into the sauce, re-cover and cook for a further 30 minutes. Remove the foil and roast uncovered for a final 30 minutes. Take the tin out of the oven and leave to rest for about 10 minutes.

STEP 5
Shred the meat with forks (it should be fall-apart tender), and stir back into the sauce, along with most of the mint and coriander. Serve scattered with the rest of the herbs.