Lamb and green pea curry

Heat a drop of oil in a large pan, then stir-fry the lamb until it changes colour. Remove the pieces to a plate.

Chop the onion, garlic, ginger and chilli. Cut the carrots and red pepper into small pieces.

Heat the pan again, adding more oil if needed, then gently sweat the onion, garlic, chilli and ginger until soft for about 8 minutes.

Meanwhile, put the spices in the grinder or mortar and grind them roughly.

When the onion has softened, add the ground spices, then stir for a minute until fragrant.

Now add the turmeric, fenugreek and garam masala. Add the chopped veggies and put back the meat. Season with salt and stir for a few seconds to coat, then add the tomato purée and coat the vegetable and meat pieces well.

Pour in the passata and enough water to cover everything well. Add the bay leaf and star anise.

Bring to the boil, then cover, turn down the heat and simmer for at least 30 minutes – this depends on the quality of the lamb.

When the lamb is tender and the sauce is thick and silky, add the green peas, bring to the boil and cook for 3 minutes.

Stir in the herbs and serve.