Lamb Curry

Method

1. 1Heat the oil in a pan or heat the oven to 230°c if you are browning in there. If using a pan, sear off the meat in stages until caramelised. In the same pan or tray cook off the garlic and the onions. At this stage add the curry paste and return the meat and juices to the pan or tray of onions and paste.
2. 2Once mixed, deglaze the pan with the water and the chicken stock. Stir and cover.
3. 3Place in the oven at 160°c for 1½ hours.
4. 4After 1½ hours stir in the potatoes and put back in the oven.
5. 5Place in the oven at 160°c for fa urther hour or until the meat is tender. Once cooked place in bain marie where the flavour will mature.