(Serves 2 generously)
2 tbsp sunflower or groundnut oil
2 bay leaves
½ tsp cinnamon
½ tsp turmeric
1 tsp fresh ginger, grated, or ½ tsp ground ginger
1 tsp cumin seeds or ground cumin
A pinch of salt
2 large onions, finely sliced
4 fat cloves of garlic, chopped
1 fresh red chilli, sliced
300g lamb neck or fillet, diced
1 large aubergine, diced
400g chopped tomatoes
A fistful of coriander, chopped
Put the oil in a large pan over a medium heat. Add the bay leaves and let them sizzle to release their flavour.
2.Reduce the heat to low, and add the cinnamon, turmeric, ginger, cumin and salt. Fry for one minute, then add the onions, garlic and chilli. Stir to combine, and cook over a low heat for about 8–10 minutes to soften the onions. Keep stirring to prevent sticking – you want the onions soft, sweet and melting to form the sauce.
Add the lamb and the aubergine. Continue to cook over a low heat, stirring regularly so the meat is sealed on all sides, then pour over the tomatoes and 200ml of water.
Crank up the heat to bring it to the boil, boil vigorously for one minute, then reduce the heat. 5.Cover and simmer for 30 minutes, or until the lamb is tender. Check periodically and add a splash of water if it starts to dry out.
Scatter generously with coriander and serve with fluffy basmati rice or naan.