Lamb Madras Curry

How to cook it

1. Toss lamb cubes with the curry paste and 1 tsp salt; marinate for at least 30 minutes (overnight is even better).
2. Heat ghee in a heavy casserole over medium-high heat.
3. Sear the lamb in batches until well browned; remove and set aside.
4. In the same pot, soften onions for 6–7 minutes, then add garlic and ginger for another minute.
5. Return the lamb, add tomatoes, stock, bay leaves and cinnamon stick.
6. Bring to a simmer, cover, and braise on the lowest heat for 75–90 minutes until the lamb is fork-tender.
7. Uncover for the final 10 minutes if you prefer a thicker sauce. Check seasoning.
8. Serve with Maharajah's Choice Basmati rice and a swirl of yoghurt.