Rich & Spicy Lamb Madras

Season the lamb with a little salt and black pepper.

Heat the oil in a heavy casserole over medium-high heat and brown the lamb in batches, then set aside.

Lower the heat to medium and cook the onions for 10-12 minutes until soft and golden.

Stir in the garlic and ginger and cook for 1 minute.

Add mustard seeds, cinnamon stick and bay leaves; cook for 30 seconds until fragrant.

Mix in cumin, coriander, turmeric, madras powder and chilli powder, then cook for 1 minute to bloom the spices.

Stir in tomato purée and cook for another minute, then add chopped tomatoes and stock.

Return the lamb to the pan, bring to a gentle simmer, cover and cook for 70-80 minutes until tender.

Uncover and simmer for 10 minutes to thicken the sauce slightly.

Take the pan off the heat and stir through yoghurt and garam masala.

Taste and adjust seasoning, then rest for 5 minutes before serving.

Scatter with fresh coriander and serve with basmati rice and naan.