For the sauce:
For the sauce:
Heat the oven to Gas Mark 2, 150°C.
Heat a large ovenproof sauce pan, add some oil, then add the meat and cook for about 8-10 minutes until caramelised.
In a dry pan, toast the spices for 1 minute over a medium heat.
Add the chillies, onion, garlic, peppers, mustard and stock cubes to a food processor or blender. Blend until smooth. Add this to the browned lamb.
Cook over a medium heat for 3 minutes, then add the vinegar, followed by the tinned tomatoes and stockpots. Finish by adding the rosemary and the toasted spices. Season with a little salt and black pepper. Bring this to the boil. Cover and cook in the preheated oven for 3 hours. Once cooked, the meat will be tender, remove the rosemary sprig.
Cook the rice as per packet instruction. Sprinkle some coriander over the curry and serve with a lightly dressed green salad.
Heat the oven to Gas Mark 2, 150°C.
Heat a large ovenproof sauce pan, add some oil, then add the meat and cook for about 8-10 minutes until caramelised.
In a dry pan, toast the spices for 1 minute over a medium heat.
Add the chillies, onion, garlic, peppers, mustard and stock cubes to a food processor or blender. Blend until smooth. Add this to the browned lamb.
Cook over a medium heat for 3 minutes, then add the vinegar, followed by the tinned tomatoes and stockpots. Finish by adding the rosemary and the toasted spices. Season with a little salt and black pepper. Bring this to the boil. Cover and cook in the preheated oven for 3 hours. Once cooked, the meat will be tender, remove the rosemary sprig.
Cook the rice as per packet instruction. Sprinkle some coriander over the curry and serve with a lightly dressed green salad.
