Instructions

1. Thinly slice the garlic and onions. Deseed the chilli and finely chop. Measure out the spices.
2. In a heavy-based pan, heat half of the oil and brown the lamb. Transfer the meat to a plate.
3. Add the remaining to the pan and gently cook the onion until soft. Add the garlic, ginger, curry leaves and turmeric powder. Stir for 1 minute, then return the lamb and add the curry powder. Add the stock and chopped tomatoes. Bring to the boil, then turn down the heat, cover, and simmer for an hour.
4. Add the coconut cream and cook, uncovered, until it’s reduced to a thick, creamy sauce.
5. Stir in the coriander leaves and serve.