Lamb & carlin pea curry

by Jenny Chandler

A hearty one-pot meal


1kg neck fillet of lamb, diced
3 tbsp oil
3 onions, sliced
4 cardamom pods
1 tsp coriander seeds
1 tsp cumin seeds
4 cloves garlic, crushed
3cm piece of fresh ginger, finely chopped.
½ tsp chilli powder
½ tsp turmeric
1 cinnamon stick
1 x 400g tin of tomatoes
500g cooked carlin peas
400g fresh spinach
Large bunch of coriander
Juice of 1 lemon


Take a large cast iron casserole and begin by browning the lamb in batches. Set aside. Now, using the same pan, slowly fry off the onions until really soft and beginning to brown.

While the onions are softening, toast the cardamom, coriander and cumin in a dry pan and then crush them a little with a pestle and mortar.

Throw the garlic and ginger in with the onions and stir until you really smell the garlic, add all the spices along with the lamb and give everything a good stir.

Add the tomatoes to the pan with the carlin peas and a good pinch of salt. Cook very gently on the hob for 50-60 mins until the meat is tender. Check the seasoning.

Stir in the spinach for the last couple of mins and sprinkle with plenty of coriander and lemon juice. Serve with flat breads or rice.

Recipe: Jenny Chandler