Lamb Curry

Heat the oil in a pan and sear the lamb. Add the mustard seeds, wait for them to pop, then add the fenugreek seeds, fresh chiles, curry leaves, and ginger. Stir and fry for a few minutes. Using a food processor , chop the onions and add to the pan. Continue to cook for 5 minutes until the onions are light brown and soft, then add the chili powder and turmeric . Put the tomatoes into the food processor, pulse, and add them to the pan. Cook for a couple of minutes, then add 1 or 2 wine glasses of water and the coconut milk . Simmer until the lamb is tender and the sauce has the consistency of double cream, then season carefully with salt. (c) Jamie Oliver 2002