Interesting combination, this.  Definitely on the way away from your “traditional” curry, but superb.  And a great one to make for the kids since you add the heat right at the very end…

Ingredients

• 2 onions (finely chopped)
• 4 cloves garlic, crushed
• 3 teaspoons grated ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (sub with Paprika if you’re serving this for the smalls)
• 1 teaspoon garam masala
• 1 kg minced lamb
• 90g plain yoghurt
• 250ml orange juice (juice of 2 big oranges)
• 2 teaspoons orange zest (zest of 1 of the big oranges juiced)
• 1 bay leaf
• 1 green chilli, de-seeded and finely chopped
• 1 handful coriander leaves, roughly chopped
• 1 handful mint, roughly chopped

Instructions

1, Heat oil in pan over medium heat, add onions, garlic and ginger, fry for about 5 minutes. Add cumin, coriander, turmeric, cayenne and garam masala, cook for another 5 minutes (this will stick, add a bit of boiling water to loosen it).

• 2, Increase to high, add lamb mince and cook, stirring constantly to break up the meat. Add the yoghurt and let it combine. Add the OJ,zest and bay leaf.

• 3, Bring to the boil, reduce to a simmer and cover. Cook for 45 minutes or so.

• 4, Season to taste (it’ll need a lot of salt). Stir through the chilli, coriander and mint just before serving.

This is an ideal curry to serve with Bombay Potatoes – of which more in a few minutes…