Ingredients
2 tsp powdered ginger
2 cloves garlic, finely chopped
1 tsp chilli powder (optional)
2 tbsp fresh coriander
juice of 2 limes
2 tbsp vegetable oil
salt and black pepper
900g/2lb lamb, diced
1 onion, finely chopped
1 red chilli, de-seeded and finely chopped
2 tbsp turmeric
300ml/½ pint double cream
½ lemon, juice only
fresh coriander, to garnish

Method
1. In a large bowl, mix the ginger, 1 tbsp tumeric garlic, chilli (if using), coriander, lime juice, 1 tbsp of the oil, salt and pepper. Add the diced lamb, stir well to make sure all the pieces are coated and set aside to allow the flavours to develop.
2. Heat a heavy-bottomed shallow pan, add the lamb and cook for 8-10 minutes until the meat is browned on all sides.
3. Meanwhile, in a large pan, heat the remaining oil and cook the onion and fresh chilli for 5-6 minutes until golden brown. Add the remainder of the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.
4. Add the meat to the creamy sauce. Simmer for five minutes until the meat is cooked through. Check the seasoning, adding lemon juice to taste. Serve with naan bread or rice and a scattering of fresh coriander.