Lamb chop curry:

Serves 4

100ml oil
8 lamb chops, or 800g diced lamb meat
2 sticks cinnamon
4 bay leaves
1 large onion, finely diced
1 clove garlic, mashed
2 heaped tsp ginger, grated
2 tsp garam masala
1 tbsp yellow curry paste
2 tbsp tomato paste
500g pumpkin, cut into 2cm pieces
400ml natural yoghurt, save a few tablespoons for garnish
400g can chickpeas, drained, rinsed
handful of baby spinach
250ml water
2 tbsp fresh coriander leaves, chopped, plus extra to serve
curry leaves
kaffir lime leaves
lime or lemon juice

Heat oil in a wide, deep frypan and sear the chops or meat until browned. Remove from the pan and set aside, leaving the oil behind. 

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In the same pan, add cinnamon, bay leaves and chopped onion and cook for 5 minutes until fragrant. Take care not to brown the onions.

Next add garlic, ginger, curry paste and tomato paste and cook for 5 minutes.

Drop in the prepared vegetables (except the tinned chickpeas and spinach) and give everything a good mix. Allow to cook for 3-5 minutes.

Add the lamb chops and any liquid that may have accumulated. Cook for 5 minutes.

Add the yoghurt and water and turn the heat down. Cover and cook on low for 30-60 minutes, depending on the thickness and cut of the chops. You will need to check regularly to make sure the chops aren’t sticking to the pot; add a little water if the liquid is reducing too quickly.

When the chops are tender, add the chickpeas, spinach, curry leaves, some fresh coriander and kaffir lime leaves. Season to taste.

Serve with lemon or lime wedges, extra yoghurt, coriander, basmati rice and pappadums.

Tip: This curry can be made and refrigerated for two days. Reheat and add the garnishes when ready to serve.