Lamb and Okra Curry with Chapattis

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Curries have to be one of my favourite foods, not just because of my Pakistani heritage - but because I love the rich, complex heat of a good curry, and the combination of delicious flavours that go into a single dish. For me curries shouldn't be swimming with oil (like those from a take-away), but should be fresh and deeply aromatic. There are always key ingredients I use to make the base 'masala', to which I the meat, fish or vegetables. This Lamb one needs time, and slow cooking to ensure you end up with thick, meaty juices and soft, melty Lamb. I add the sliced Okra towards the end that thickens the sauce and adds a extra dimension to the gravy. You can easily substitute the Okra for spinach or potatoes.
Ingredients for 4:
2 large Onions
6 Green chillies
10 cloves of garlic
50g fresh ginger
400g fresh tomatoes
2 tsps Coriander seeds
1 tsp Cumin seeds
1 tsp Tumeric
2 tsps Garam Masala
2 tsps Chilli powder
2/3 Cloves
8/10 Black Peppercorns
800g/1kg of cubed Lamb pieces
300g Okra
Coriander leaves to garnish

Firstly slice the onions and sweat in 1 tablespoon of light oil or ghee if you prefer a more authentic flavour, with a good pinch of salt for at least 20 minutes on a medium heat until the onions are translucent and starting to caramalise. Add the garlic and cook down for a further 5 minutes. Add the chopped ginger and chillies and repeat the process until you have a lovely caramalised, aromatic base. In a dry pan toast the cumin, coriander, black peppercorns and cloves until they start releasing their flavours. Crush in a mortar and pestle and add to the base mixture. Add the other spices and cook through. Add a splash of water and stir constantly. Repeat the process for a further 10/15 mins until all the spices have cooked through.
Add the meat pieces and coat with the spicy masala base. Add enough water to cover the meat (approx 1 pint). Set to simmer, cover and leave for at least an hour until the meat has cooked and all of the flavours have melded together. Check the seasoning and adjust according to your taste. Turn the heat up and remove the lid to reduce the gravy. Add the Okra and cook through for a further 10 mins until soft, but slightly crunchy. (Do not overcook the Okra or they become slimy). The curry is ready when the sauce is at your desired thickness and the Okra are cooked. Remove from the heat and scatter the chopped coriander leaves. Serve with Chappatis, Naan or a Pilau rice to soak up the rich gravy.