Lamb Curry

For the marinade, mix:

• 2 cups plain yoghurt
• 1 tsp fresh turmeric
• salt, to taste

• 550 g free range lamb neck
• 2 T olive oil
• 2 T ghee
• 1 T coriander seeds
• 1 T fennel seeds
• 10 cardamom pods
• 1 onion, chopped
• 3 chillies, chopped
• 1 cinnamon stick
• 1 tsp garlic, minced
• 2 cloves
• 1 star anise
• 1 tsp ginger, grated
• 1 sprig curry leaves
• 1 T curry powder
• 1 T garam masala
• 1 x 400 g can diced tomatoes
• 1 pack Woolworths Fresh Butter rotis
• Fresh coconut, grated, for serving
• Pomegranate rubies, for serving
• 3 T atchar, for serving

1. Marinate the lamb neck overnight.
2. Heat the olive oil in a pan and sear the lamb neck.
3. Crush the spices using a mortar and pestle. Heat the ghee in a pan and toast the spices until fragrant. Add the onion, chillies and cinnamon and caramelise until golden. Add the garlic, cloves, star anise, ginger, curry leaves and spice mixes. Cook until fragrant.
4. Return the lamb to the pan, add the diced tomatoes, tomato paste and cherry tomatoes. Cook for a few seconds, then add the beef stock. Cover and simmer for 3 hours, checking often to see whether it requires more stock.
5. Chargrill the rotis until soft and nicely browned over an open flame or in a very hot pan.
6. Spoon over the atchar, pomegranate and grated coconut. Serve with the hot rotis.