Lamb can be marinated a day ahead of cooking. The curry can be made 3 days ahead of serving, keep covered in refrigerator. Curry can be frozen for up to 2 months. This recipe is not suitable to microwave.

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Heat half the ghee in frying pan, add half the lamb, stir constantly over high heat until well browned, place in bowl. Melt remaining ghee, add remaining lamb, stir until browned, return all lamb to the pan. Add onions, extra garlic, ginger, coriander and cumin, cook a few minutes, stirring constantly. Pour into ovenproof dish, add stock and tomato paste, cover, bake at 180°C for 1 hour. Cool to room temperature, refrigerate overnight. Next day, remove any fat from curry.

 

Pour curry into large saucepan, bring to the boil, stir in blended cornflour and extra water. Stir constantly over heat until mixture boils and thickens.