The secret to this curry is long, slow cooking to develop deep flavours and render the lamb pieces melt-in-your-mouth tender. This type of cooking is ideally suited to cheaper, tougher cuts of meat such as the flaps or neck (just try and cut out any big veins of fat). I think we are all becoming increasingly aware of the importance of nose to tail eating – we can’t grow eye fillets and racks in isolation. Earlier in the month Emma posted a liver recipe and this is my contribution to the cause. It doesn’t hurt either that this curry is thick and rich, and served topped with fresh coriander and yoghurt to cool the palate, it is quite simply delicious!
