I use mince here because it takes a lot less time to cook than cubes of lamb and I was aiming for a speedy midweek family meal.  The look and texture will be better with lamb pieces, but remember to allow for a longer cooking time. Harissa can vary in its level of heat, so use less or leave it out if in doubt.

Ingredients:

• A thin slice of butter
• 5cm piece of ginger, peeled
• 3 cloves of garlic, peeled
• 2 long red chillis, deseeded
• 2 onions, peeled and roughly chopped
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground black pepper
• 1kg lamb mince
• 1 tsp harissa
• 250g natural yogurt
• 1 tsp salt
• 2 tbsp ground almonds
• Juice of 1 lemon
• A bunch of fresh coriander, finely chopped

Get our best content direct to your inbox! You’ll receive quick and easy recipes, fun ideas to entertain the kids, parenting tips, great competitions, as well as offers from brands we trust.

Method:

1. Put the ginger, garlic, chilli and onions into a blender and whizz until smooth.  Heat half the butter in a frying pan until foaming and add the onion mixture, cook for 5 minutes over a medium heat then remove to a bowl.
2. Put the remaining butter onto the pan and add the spices, cook over a low heat for 1 minute then add the lamb mince, turn up the heat and fry until browned, do this in batches if you think that the pan is getting over crowded.
3. Return the onion mixture to the pan along with the harissa if using, yogurt and 200 mls of water, bring to the boil and cover with a lid.
4. Cook for about 35 minutes, just before serving add the ground almonds and lemon juice, stir through, turn off the heat and add the coriander.
5. Serve with couscous or rice.