1piecefresh ginger (5cm), peeled and finely chopped
1 tblsp hot curry powder
½ tblsp chilli powder
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp ground ginger
1 stick cinnamon
2 tblsp apricot conserve
1 tblsp white vinegar
salt & pepper to taste
2piecescurry leaves
Instructions
Preheat oven to 160°C (325°F).
Melt the ghee in a large pan. Add the onions, garlic and ginger and fry lightly until just starting to brown.
Add the curry powder, chilli powder, cayenne pepper, garlic powder, ground ginger and continue to fry for a few minutes.
Add the lamb and fry until nicely browned, 8 - 10 minutes. Add the cinnamon stick, curry leaves, chopped tomatoes, apricot conserve, stock and vinegar and stir together.
Transfer everything to an ovenproof dish and cover tightly.
Bake in the oven for 1½ hours. (If you are adding peas then only add them in the last ½ hour). Enjoy!