Ingredients 

• 1 tablespoon rapeseed oil
• 1 onion sliced
• 3 cloves garlic crushed or grated
• 2 cm ginger grated
• 1 teaspoon dried chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 teaspoons smoked paprika
• 3 teaspoons garam masala
• 400 ml passata (or chopped tinned tomatoes)
• 200 ml coconut milk (I use light coconut milk)
• Salt and pepper to taste
• 600 g diced lamb
• 1 red (bell) pepper chopped into bitesize pieces
• 1 green (bell) pepper chopped into bitesize pieces
• 2 tablespoons fresh coriander leaves for garnish

Method

• Preheat your oven to 160oC / 140oC fan / gas mark 3 / 325oF.
• Place the oil and sliced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
• Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute.
• Add the passata, coconut milk, salt, pepper, diced lamb and chopped peppers. Stir and bring to the boil.
• Put a lid on the pan and place in your preheated oven (see Note 2).
• Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)(Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
• Remove from the oven and stir in the fresh coriander (cilantro).
• Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.