Chefs Note:
My mate Peter Begg, lovely bloke, fine chef, thoroughbred Scotsman, kilt and no undies, makes the best curry and likes a cold beer. Say no more . . . love him.

Ingredients:
  • 1 x hot and fragrant rub (see below)
  • 2 tablespoons butter
  • 2 x 400g tins of chopped tomatoes
  • 285ml/1/2 pint stock or water
  • 1.5kg/31/2lb leg of lamb, diced
  • 1 handful of chopped mint and coriander
  • 285ml/1/2 pint natural yoghurt
  • salt and freshly ground black pepper
  • lime juice to taste
  • 2 tablespoons fennel seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1/2 tablespoon fenugreek seeds
  • 1/2 tablespoon black peppercorns


Rub Ingredients:
  • 1 clove
  • 1/2 a cinnamon stick
  • 2 cardamom pods
  • salt and freshly ground black pepper


Rub Preporation:
Lightly toast all the ingredients in a pan over a gentle heat before pounding or crushing into a fine powder. This can then be rubbed generously over your chosen meat.

Cooking Method:
Preheat your oven to 170C/325F/gas 3. Chop the paste ingredients roughly, add the toasted and ground rub mix and puree in a food processor. In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for 11/2 hours to intensify the flavours. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.

Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender. Feel free to vary the curry by using diced chicken, prawns or paneer (see below), or vegetables like Swiss chard, spinach, peas, cauli-flower, fried aubergine, okra, boiled potatoes, chickpeas or lentils. Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced breads, steamed basmati rice and lots and lots of cold beer!

How To Make Paneer Indian cheese
In a thick-bottomed pan, bring 2 litres of full cream milk to the boil, remove from the heat and add a wine glass of white wine vinegar. Stir, then leave for 5 minutes. The milk will begin to curdle. Now pour it through a fine sieve or a colander lined with muslin. Allow the water to drain, then squeeze the remaining curd and chill in the fridge. Chop the cheese into thumb-sized pieces, fry in butter with a little chilli, garlic and sea salt and add to your curry.

Notes:
  • Substitute the lamb for chicken if u want a lighter meal. bloody delicious i tell u!
  • Jamie Oliver recipe tried and tested by myself