Clay-pot Lamb and Potato Curry

This is an adaptation of rendang, a classic Malay curry where the meat is slow-cooked in spice paste and coconut, absorbing the liquid as it cooks, rendering the meat soft and succulent and packed with flavour. We used to make this for staff lunch and it tastes even better when made the day before. The curry cooks quite differently in a clay pot, so if you are using a regular saucepan or flameproof dish you will need to adjust the heat and cooking time. Clay pots need to be soaked in water