Easy lamb curry recipe
 This lamb curry is both big on flavour and really easy to make. You could use a shop bought curry paste, but it won't taste quite as fresh and vibrant. Once you've tried it, you'll never look back. 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes4 tbsp homemade curry paste, or use a shop-bought madras paste2 tbsp vegetable or sunflower oilgenerous knob of butter2 onions, halved then thinly sliced1 cinnamon stick6 cardamom pods400g/14oz can chopped plum tomatoes1 tbsp tomato purée300ml/½ pint hot chicken or lamb stock400g/14oz can chickpeas, drained125g/4½oz baby leaf spinach, well washed 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes 4 tbsp homemade curry paste, or use a shop-bought madras paste 4 tbsp homemade curry paste, or use a shop-bought madras paste 2 tbsp vegetable or sunflower oil generous knob of butter 2 onions, halved then thinly sliced 1 cinnamon stick 6 cardamom pods 400g/14oz can chopped plum tomatoes 1 tbsp tomato purée 300ml/½ pint hot chicken or lamb stock 400g/14oz can chickpeas, drained 125g/4½oz baby leaf spinach, well washed Method Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.Add the spinach, stirring the spinach leaves into the curry until they wilt.Serve the curry with your favourite rice, breads and chutneys. Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown. Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick. Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste. Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste. Add the spinach, stirring the spinach leaves into the curry until they wilt. Add the spinach, stirring the spinach leaves into the curry until they wilt. Serve the curry with your favourite rice, breads and chutneys. Serve the curry with your favourite rice, breads and chutneys. Recipe tips If you have time, make this curry a day ahead, then reheat and add the spinach just before serving; the flavours will be even more concentrated.