Lamb and beetroot yogurt curry

Method

1. Put the garlic and ginger in a food processor with the cumin, coriander, turmeric and a good pinch of salt and black pepper. Whizz to a paste, then add the yogurt and whizz again. (Or bash everything in a pestle and mortar until smooth, then stir inthe yogurt.)
2. Put the lamb in a glass or ceramic bowl, spoon over the marinade, then stir to coat. Cover and marinate in the fridge overnight (see Make Ahead).
3. The next day, heat the oven to 170ºC/150ºC fan/gas 3½. Put the casserole or saucepan over a low-medium heat, add the ghee or butter, then add the onions to the pan and cook for 10 minutes until they start to soften. Add the lamb (shake off any excess marinade), turn up the heat and cook, stirring occasionally, to brown the meat.
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4. Once the meat has browned, pierce the chillies with a sharp knife, then add to the lamb with the beetroot, tomato purée, cardamom and cloves. Fry for a few minutes, then add the remaining marinade and the stock. If the meat isn’t quite covered, top up with a little extra stock or water. Bring to the boil, then cover with the lid.
5. Transfer to the oven and cook for 2-2 1⁄2 hours until the lamb is tender. Remove the lid, turn up the heat to 190ºC/170ºC fan/gas 5 and cook for a further 20-30 minutes until the sauce has reduced and thickened. Taste and adjust the seasoning, then serve with flatbreads such as chapatis or naan, if you like.