These lamb curries pull no punches. Simmered slowly in a heady mix of spices, the results are result rich, thick and comforting bowls of curry, with a side of rice or bread the ideal medium to carry the winter flavours. There’s a lamb shoulder and chickpea curry fragrant with garam masala, cloves and cardamom plus buttermilk for extra oomph; while the lamb-neck korma comes thickened with ground almonds and grated coconut. For a lighter curry, give the dry lamb and eggplant a spin – there’s gentle astringency from tomatoes and tamarind to balance out the warmth of the spices.
Lamb curry kofte with ginger pilaf and curry-leaf oil
Three-hour lamb and chickpea curry
