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until browned all over. Transfer to the ceramic cooking pot using a slotted spoon, leaving the fat and juices behind.
Add the spice paste to the frying pan and fry, stirring for 1 minute. Stir in the remaining stock or water. In a separate bowl, blend the cornflour with a little of the yoghurt, then stir in the rest of the yoghurt. Stir into the spice mixture in the frying pan.
Pour the contents of the pan over the lamb, add the cloves and cardamom pods and season with salt and pepper. Stir, then cover with the lid. Cook on High for 3 hours or Low for 6.
Towards the end of cooking time, finely slice the remaining onions. Heat the rest of the ghee or butter and oil in a frying pan and cook the onions for about 10 minutes, stirring frequently until golden and soft.
When the curry has cooked, stir in the garam masala, then taste and adjust the seasoning if necessary. Serve scattered with the fried onions along with basmati rice and chutney.
    TIP
    The whole spices are always left in the curry, to be removed by the diners, so don't forget to mention this when serving.

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    Rogan Josh
    This well-known lamb curry gets its rich red colour from the combination of spices and other ingredients it contains, including dried red chillies, paprika and a good spoonful of tomato purée. There are many different versions of this dish; this one is very simple and uses ready-made curry paste rather than a huge range of whole and ground spices.
    Serves 4
    30ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean diced lamb
2 onions, chopped, or 90 ml/6 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
45 ml/3 tbsp Madras curry paste
10 ml/2 tsp paprika
6 green cardamom pods, split
4 whole cloves
2 bay leaves
2 tbsp tomato purée (paste)
250 ml/8 fl oz/1 cup very hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper
2.5 ml/½ tsp cornflour (cornstarch)
175 ml/6 fl oz/¾ cup thick plain yoghurt

Heat 15 ml/1 tbsp of the oil in a large non-stick frying pan. Add the lamb and fry over a high heat for 3-4 minutes, until browned all over. Lift out with a slotted spoon, leaving the juices behind, and transfer to the ceramic cooking pot.
Add the remaining 15 ml/1 tbsp oil to the pan, then gently cook the onions for 6-7 minutes until beginning to soften. Stir in the garlic, ginger, curry paste, paprika, cardamom and cloves. Cook for a further minute, stirring.
Add the bay leaves and tomato purée, then slowly stir in the stock. Season with salt and pepper. Heat until steaming hot, but not boiling, then pour over the lamb in the pot.
In a separate bowl, blend the cornflour with a little of the yoghurt, then stir in the rest of the yoghurt. Gradually stir into the lamb mixture. Cover with the lid and cook on High for 3 hours or Low for 6 hours until really tender.
Taste and adjust seasoning if necessary, before serving with plain basmati rice or Mushroom Pilau.
    TIP
    Keep curry paste in the fridge once opened and use before the use-by date for the best flavour.

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    Lamb Parsi
    This is a similar dish to biryani, but here the lamb is marinated in yoghurt, a traditional technique in Parsi cuisine which makes the meat beautifully moist and tender. This is my adaptation of a conventionally cooked dish and it works extremely well.
    Serves 4
    2.5 ml/½ tsp cornflour (cornstarch)
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp cayenne pepper
10 ml/2 tsp garam masala
300 ml/½ pint/1¼ cups Greek-style yoghurt
700 g/1½ lb lean lamb, trimmed and diced
30 ml/2 tbsp ghee or unsalted (sweet) butter
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 large onion, sliced, or 60 ml/ 4 tbsp frozen diced onion
350 g/12 oz potatoes, peeled and cut into large chunks
Salt and freshly ground black pepper
400 ml/14 fl oz/1¾ cups hot (not boiling) lamb or