1lb of Lamb Chomps 
Four onions.
Two tins of tomatoes. 
Ingredients for sauce. 
2 cloves of garlic.
A thumb sized piece of fresh root ginger. 
75g roasted peppers from a jar.
1tbsp paprika.
1tsp smoked paprika.
2tsp garam masala.
1tsp turmeric.  
1/2 tsp sea salt.
2tbsp groundnut oil.
1tbsp tomato purée.
1 fresh red chilli.
A small bunch of fresh coriander. 

Step one - Place lamb in a shallow dish, cover in water and cook in the oven for one and a half hours until tender. 
Step two - Chop onions and cook on a low heat for ten minutes. 
Step three - Put all ingredients for the sauce in a blender, blend until smooth, add to the pan and fry for two to three minutes. 
Step four - Add tin tomatoes and cook on a low heat until sauce starts to thicken. Check around every five to ten minutes until sauce is desired thickness. 
Step five - Place lamb into sauce and simmer for ten to fifteen minutes. 
Step six - Cook your preferred rice to serve with your curry.   
Step seven - If you prefer naan over poppadoms now is the time to pop them in the oven to heat up.
Step eight - Remove curry from the heat and allow to stand for a couple of minutes.
Step nine - Plate up your rice and curry along side your naan or poppadoms.
Step ten - Grab a beer or a glass of wine and enjoy!