Name: Curried Lamb
Ingredients: 2 tbsps red wine vinegar; 10 cardamom pods, smashed open; 500 g lamb shoulder, chopped into 2 cm cubes; 1 tsp fennel seeds; 4 tbsps veg oil; 2 bay leaves; 1 x 400 g tin tomatoes; 2 green chillies, finely chopped, seeds and all; 1 tsp ground coriander; Index finger sized piece of ginger, peeled and grated; 2 tsps ground turmeric; 2 tbsps Greek yoghurt; 1 bunch of coriander leaves picked (to use later) and stalks finely chopped; 2 tbsps ground almonds; 1 tsp chilli powder; 1 cinnamon stick; 2 cloves; 2 white onions, chopped into the tiniest pieces you can manage; 4 garlic cloves, grated; 1 peeled carrot, as above; 1 tsp ground cumin

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Never say we haven’t given you value for money. This lamb curry recipe will blow minds left, right and centre. Serve to your guests with rice, our raita, loads of whole raw spring onions cut into thin slices (2 per person) and some flatbreads.

Similarly, the next day, when lathered in a sandwich with the same raita, some lightly pickled onions and shit loads of herbs, you will have something of brutal delight on your hands. If you can’t be bothered