North Indian lamb and potato curry

Method

1. Finely grate the ginger and garlic.
2. Heat the oil in a large non-stick saucepan. Add the whole spices and bay leaf and stir for 10 seconds before adding the onions and some salt. Fry until well browned, 8–10 minutes. Add the lamb and stir-fry for 2–3 minutes before adding the ginger-garlic paste. Cook, stirring, for a couple of minutes or until the liquid in the pan has evaporated and the garlic is cooked.
3. Add the tomatoes, ground spices and a little more salt. Bring to the boil, then reduce the heat to medium-low and simmer, covered, for 50 minutes. Keep an eye on it and give it an occasional stir, splashing in a little boiling water if it gets dry.
4. Uncover the curry, increase the heat and stir-fry the lamb in the sauce until it has darkened and the oil has come to the surface; this can take up to 10 minutes. Add enough water to cover the lamb and return to the boil. Add the chillies and potatoes, cover again and cook for 15 minutes.
5. The meat should be tender and the potatoes cooked (check with a small sharp knife, it should go through easily). Taste and adjust the seasoning. Crush the dried fenugreek leaves in your fingers and sprinkle in along with the coriander, give the pot a stir and serve.