Recipes

Ingredients 
For the paste
10 large onions
thumb sized piece fresh root ginger
8 garlic cloves
60 ml hot water

For the curry
6 onions
1 kg lamb (see note 1)
3 tbsp  ghee or a flavourless oil
1 tbsp ground cumin
1 tbsp  ground coriander
1 tsp  ground turmeric
1/8 tsp  ground cinnamon
½ tsp ground cardamom
¼-½ tsp  cayenne pepper - if you like it spicy
500 ml vegetable stock
1 tbsp tomato paste
125 ml plain yogurt/coconut cream
1 tsp  garam masala
½ fresh lemon
Fresh cilantro for garnish

Method 
Roughly chop 4 of the onions.

In a food processor or blender add the chopped onions, garlic cloves and ginger with ¼ cup of hot water. Blend until you have a thick paste. Set to one side.

Cut the remaining 6 onions into half-moon slices.

Melt the ghee/oil in a large heavy bottomed pan and fry the onion moons. Use a medium-high heat. You want the onions to cook quickly and start to caramelize.

Using a slotted spoon to remove the onions from the pan and set aside for later.

Cut the lamb into bite size chunks and fry it all off in the onion flavoured ghee/oil.

Add your onion-garlic-ginger puree to the lamb pan; give it a nice stir to coat the lamb.

Cook over a low heat for 10 minutes, until the onion mixture has softened. Don't allow the mixture to colour.

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, cayenne pepper (if using) and stir together.

Pour in the stock and tomato paste, stir well and gently simmer, uncovered, for an hour.

Check the lamb is tender. If not give it 10-15 minutes more. If the sauce is looking too dry add an extra ¼ cup of water.

Stir through your fried onion moons, the yoghurt/ coconut cream and garam masala. Then cook for a further 5 minutes.

Finish the curry with a squeeze of lemon juice and fresh cilantro.

Fresh cilantro for garnish