This favourite Indian dish combines lamb chops, tomato, onion and a complex mix of spices to achieve a wonderfully satisfying meal.
Grind the spices for the spice blend in a pestle and mortar.
Blitz together the coriander, onion, garlic, ginger, chilli and spices to form a paste.
Remove the lamb meat from the bones. Boil the bones in 250ml water to make a basic stock.
Cook the rice in boiling water with a tsp of turmeric added for 8 minutes.
Brown the meat in a heavy pan with the tomatoes for 5 minutes. Add the paste to the lamb and continue to cook for a further 4 minutes. After a minute, add a little of the stock to the curry.
Drain the rice and put on plate.
Stir the yoghurt into the lamb curry and serve with the turmeric rice.
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