Diced lamb (600g),
three potatos peeled and chunky diced,
tin of chopped tomatoes,
minced garlic (1tbsp),
minced ginger (1/2tbsp),
medium curry powder (1tbsp),
1 nutmeg (crushed),
3 blades of mace,
3 dried bird's eye chillis,
coriander seed (1tblsp),
1 Onion (finely chopped),
2 or three sticks of cinnamon,
200g dried fruit roughly chopped (I used apricots but dates etc would also be fine),
chopped coriander,
oil,
salt and pepper; and
some water.

1 nutmeg (crushed), 3 blades of mace, 3 dried bird's eye chillis, 1 Onion (finely chopped), 2 or three sticks of cinnamon, 200 g dried fruit roughly chopped (I used apricots but dates etc would also be fine),

Blend crushed nutmeg (bashed with hammer under teatowel), mace, coriander seeds and chillis until a fine powder. I use a coffee grinder.

Put oil in a large frying pan and when hot, add garlic and ginger paste and stir. When hot and mixed, add the curry powder and mix well. After 30 seconds, add the cinnamon, potatos, onion and diced lamb and mix and fry until the lamb browns. Then add the tomatos, ground spices and enough water to just cover the mixture. Season with salt and pepper.

Put a lid on the pan and simmer for 30-40 mins stiring occasionally. remove the lid to reduce the sauce until it thickens and serve with a dusting of chopped coriander, rice and trimmings.