About this recipe:A classic Indian recipe. Here I make the curry sauce in advance, which gives it a far more authentic Indian restaurant tasting curry. Then it's as simple as frying the lamb, adding the sauce and peas for a superb curry! I serve it with any combination of rice, poppadoms, lime pickle, mango chutney and my cucumber and mint raita.
Heat oil or ghee over medium heat and add onions. Continue cooking and stirring occasionally for about 15 minutes, until onions are a light golden brown. Add a tablespoon of water here and there if onions are sticking.
Add garlic and ginger, and cook stirring for a minute. Add curry powder, and cook for 30 seconds.
Add tomatoes, vinegar, water, salt, sugar and chilli powder. Bring to a gentle simmer, and cook for 20 to 30 minutes until reduced down by a third, stirring occasionally.
Puree the sauce using a hand blender or food processor, strain through a sieve into a clean pan. Straining is optional but you will get a far better sauce!
Heat a pan over medium to high heat and add the lamb. There should be no need to add any oil. Cook the lamb until browned.
Add the sauce. Bring back to a simmer. Put a lid on and simmer for 15 minutes or so, stirring occasionally. If you want a thinner sauce add some water, thicker sauce remove the lid.
Add the peas, stir and bring back to a gentle simmer. Cook for 1 to 2 minutes. Serve with a sprinkling of chopped coriander if using.
The curry sauce can be made in advance and stored in the fridge for 1 to 2 days.