RecipeMuncher

With the temperature outside struggling to reach the heady heights of -2C, the heat and warmth of a good Indian curry has never felt more appropriate. Start with 800g to a kilo of cubed lamb or mutton, preferably off the bone, but if you can cope with the fiddliness of a few bones in your curry, you’ll be rewarded with an extra layer of flavour. Add a teaspoon each of ground cumin, coriander and turmeric, and between a quarter and one teaspoon of chilli powder.  Crush a couple of cl (...)