Tender lamb, enveloped in a thick flavoursome sauce, accompanied with chunks of new baby potatoes, was one of many childhood favourites.
Walking back from school, getting nearer to home and the aroma of curry wafts through the quite street. My mother didn't need to tell us what she had been cooking, as the bouquet of spices did all the talking.
Rushing inside, quickly removing my shoes and dropping my bag on the oak floor in the hallway, I would then settle in front of the television in our living room, with my younger sister. My mother would fill a small round bowl with the hot lamb curry and of course make fresh chapatis to eat with.
Me and my sister were always arguing over the last piece of chapati, to scoop up the last lick of sauce, from the bottom of the bowl.
* 7 lamb chops
* 2 onions chopped
* 2 tomatoes chopped
* 2 cloves of garlic
* Cube of ginger
* 1 tsp of ground garam masala
* 1 tsp of chilli powder (or according to taste)
* Salt (according to taste)
* 6 new baby potatoes halved
* 3 tbsp of olive oil
* Handful of chopped coriander to garnish
1) Add oil in a deep pan. Fry the onions until they are golden brown. Add the ginger and garlic. Fry for 2 mins.
2) Add the tomatoes, along with the garam masala, chilli powder and salt. Cook until some of the oil starts to appear on top. Stirring frequently.
3) Add the lamb and fill the pan with enough water just so it is all covered. Simmer for 40/50 mins.
4) The water will have reduced adjust the salt and chilli now. Add another cup of water and add the potatoes. Cook until the sauce is thick and the potatoes are cooked.
5) Garnish with the fresh coriander.
* Serve with fresh chapatis, or jasmine rice.