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.
The curry sauce can be made in advance and stored in the fridge for 1 to 2 days.