Lamb and potato curry

Your Dad really liked this one, but I suspect it was a bit spicy for you. It's those red chillies - they're really unpredictable.

This makes enough for three if you're eating it with some rice and a side dish.

some lamb, diced - I used the leftovers from the lamb with pepper and onion pilaf but you could use lamb shoulder
an onion, sliced
three or four potatoes, peeled and cubed
a large clove of garlic, chopped
a squeeze of tomato puree (probably about a tablespoon)
a teaspoon of ginger (an inch or so of fresh ginger would probably be better)
a red chilli, sliced
a teaspoon of turmeric
a teaspoon of ground cumin
a teaspoon of ground coriander

Fry the onion in some sunflower oil until it starts to brown. Then add the garlic, ginger and chilli, and fry for a minute or two. Add the tomato puree, cook for a minute, and then tip everything into a blender. Add a little water to loosen, and then whizz round for a minute or so. Ta da! You now have curry paste.

In the same frying pan you started off in, add a little sunflower oil, the rest of the spices, and then the lamb. Fry for a couple of minutes (if it's raw meat you've started off with, you'll need to brown it for longer - say5 ). Add the potato, the curry paste and then some water, so that all the potatoes are covered.

Simmer for a long time - an hour or so, until the potato is cooked and the liquid has reduced. You may need to add some more water from time to time, so it doesn't get too dry.