Sumatran Lamb Curry

Taken from Madhur Jaffrey's Curry Bible, this is an excellent curry which isn't massively hot.

• 150g shallots
• 5 cloves garlic, peeled and chopped
• 5cm piece of fresh ginger, peeled and chopped
• 1 large red pepper, seeded and chopped
• 2 tsp red paprika
• 1 tsp cayenne
• 4 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground tumeric
• ½ tsp ground cinnamon
• ½ tsp ground cardamon
• 400ml can coconut milk
• 6 tbsp groundnut oil
• 900g boneless lamb shoulder cut into 1 inch cubes
• 1 tsp salt or to taste
• 2 tbsp tamarind paste
• 8oz green beans
• 12 okra pods, topped and tailed
• 5 birds eye chillies for garnish

1. Put the shallots, garlic, ginger, red pepper and 3 tbsp of water in a blender and blend until smooth.
2. Add the paprika, cayenne pepper, coriander, tumeric, cinnamon and cardamon and blend briefly.
3. Put the coconut milk into a measuring jug and add enough water to make 750ml of liquid.
3. Pour the oil into a wide lidded pan (I use a lidded wok) and set over a high heat. When hot, stir in the paste from the blender and fry for 10 mins or until the paste is a reddish brown colour.
4. Put in the meat and stir for a minute, then put the lid on and turn the heat down low, cooking for 10 minutes. Stir occasionally.
5. Add the coconut liquid, salt and tamarind paste, mix well and then bring to a simmer.
6. Put the lid on again and simmer for 45 minutes.
7. Add the green beans and okra and simmer for a further 20 minutes with the pan lid on.
8. Depending on how much sauce you like in a curry, you might want to uncover the pan and reduce the sauce to the appropriate quantity during this last stage.
9. Serve once the meat is tender, garnishing with the fresh chillies.