Slow-cooked curried leg of lamb

Step 1

Heat the oven to 160ºC/140ºC fan/gas Lightly bash the cardamon pods and cinnamon stick in a pestle and mortar to crack open/break up (or use the end of a rolling pin in a bowl). Heat a glug of oil in the casserole over a medium heat. Add the crushed spices and gently toast for 1-2 minutes until fragrant.Œ

Step 2

Add the chilli flakes, cumin, coriander and turmeric and toast for a minute, then add another glug of oil and the onions, garlic, ginger and fresh chillies. Gently fry for 5 minutes or so, stirring every now and then.Œ

Step 3

Pour in the red wine and simmer for a few minutes, then add the chopped tomatoes and stock. Simmer for 10 minutes, then add the sugar, taste and season with salt and pepper.Œ

Step 4

Put the lamb leg on top of the sauce and cover the tin or dish tightly with a double layer of foil. Cook for at least 4 hours, checking at the end of the cooking time to see how tender the lamb is, then cook for another 1-2 hours if you prefer. Let the lamb rest in the tin or dish for 30 minutes, loosely covered with foil.

Step 5

Spoon off any excess fat from the surface of the curried sauce. Transfer the joint to a large board and pull off the meat from the bone using 2 large forks. Serve the meat with lots of the curried sauce and, if you like, steamed rice.