Even though looking at the mountains you would believe it was winter - the short days had me hankering for comfort food. I call this my lazy-woman lamb curry because it's just so easy and it's one of those recipes you almost always have all of the ingredients in the cupboard for.
If you're missing one of the spices just substitute it for something else or leave it out - the curry always seems to turn out well.
Roughly chop 1 large onion and cook in a heat proof casserole (or oven proof pot with a lid) with a good glug of olive oil, cook till golden.
While the onion is cooking take 700g-1kg of diced lamb, toss it in a bowl with 2t ground corriander root, 1t each of ground cumin, turmeric, cinnamon and paprika, 3 cloves of garlic crushed, 1 knob of grated ginger and 1 small chilli (or substitute flakes/powder).
Turn the heat up on the pan, add the lamb and brown all over.
Tip in 1 can of chopped tomatoes, 250g plain greek yoghurt and about 100ml or water. Put the lid on and throw it in the oven for 2 hours at 180 degrees, I usually remove the lid for the last half hour to thicken the sauce.
Just before you serve stir in a squeeze of lime (lemon in a pinch) and 1t of brown sugar. Serve with corriander leaf, chopped almonds and more yoghurt - delicious every time! I'm sure this would also work well in a slow cooker although I've never tried.