I do a version of Nigella's lamb curry from Feast - never used ready cooked lamb but sure it would be fab and freezes well too!
Serves 8-10
90g oil or butter ( I use half and half)
700g onions
5cm fresh ginger
6 cloves garlic
6 red chillies
2 tspns nigella seeds
6 tspns ground coriander
2 tspns garam masala
2 tspns turmeric
1 tspn ground black pepper
2kg lamb (from the shoulder) diced into cubes
300ml natural yoghurt
2 tspns salt
4 tbsps ground almonds
2 tbsps lemon juice
Process the peeled onions peeled ginger peeled garlic and chillies until finely chopped, then cook in heated oil/butter for about 5 minutes, or until the mixture has softened. Put into a bowl and set aside.
Put the nigella seeds, coriander, garam masala, turmeric and black pepper into a small bowl and heat the remaining oil/butter in the same pan and cook spices over a low heat for about a minute, taking care not to burn them. Then add the lamb lower the heat and cover and let meat cook in its own juices for 5 minutes.
Put the onion mixture back in the pan, and add the yoghurt and 350 ml of water. Add salt and bring to the boil and simmer gently for an hour or until meat is tender stirring occasionally.
Serve with rice or naan bread or both.