I’ve tried to make this as simple as possible with sacrificing on taste. We absolutely loved this one and I think it’s mainly down to using lamb neck fillets which are full of lovely flavour and become beautifully tender when slow cooked. If you want a chicken version then I would use chicken thigh fillets and cook for 1 hour.
1 kg lamb neck fillet cut into 5cm chunks ⠀
1 tin tomatoes ⠀
3-5 teaspoons honey
2 handfuls fresh spinach ⠀
2 medium onions - sliced⠀
5 cloves garlic crushed or finely chopped ⠀
1 thumb sized piece of ginger grated ⠀
2-3 red chillies finely chopped (Adjust to your taste)⠀
1 tablespoons medium curry powder ⠀
1 tablespoons ground cumin⠀
1 tablespoons ground coriander⠀
1 tablespoon smoked paprika ⠀
1 teaspoon turmeric ⠀
1 teaspoon mace (if you have it)⠀
5 cardamom pods - bruised
Sauté the onions in oil until caramelised. Now add the ginger, garlic, chilli and all of the spices and stir. Season the lamb with lots of salt and pepper and add it to the pan. Stir and coat the meat in the spices and cook for 5 minutes. Pour in the tomatoes, a squeeze of honey, stir, taste and season, then simmer with the lid on for approximately 2 hours or until the lamb is tender. Remove the lid to thicken for the last 15 minutes.
• If you have an AGA then cook in the simmering oven for 4 hours - remove the lid for the last hour.
• Alternatively cook in the oven at 140 for 4 hours - remove the lid for the last hour.
Turn off the heat and stir in the spinach. ⠀
Serve with basmati rice. ⠀