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BurmeseCurry

• 2 tablespoons olive oil
• 5 dried chillies
• 4 cardamom pods, bruised (I thumped them with a knife)
• sprig of fresh curry leaves, plus extras for garnish (I used dried)
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cm piece fresh ginger, peeled and finely chopped
• 1 tablespoon Burmese curry power (see below)
• 1 teaspoon paprika
• 1 teaspoon chilli power
• 1 teaspoon turmeric
• 1/3 tube of tomato paste
• 1.2 kg lamb cut into large cubes (stewing type that requires slow cooking)
• 100 ml water (I used 300 ml)
• 250 ml coconut milk
• 1 stem of lemongrass (throw in whole)
• 1 tablespoon tamarind pulp

Heat the oil in a saucepan over moderate heat and fry 3 of the chillies, the cardamom and the curry leaves for 1 minute (apparently be careful if using fresh curry leaves as they spit). Add the onion and sauté until golden then add the garlic, ginger, curry powder and other spices. Stir-fry for 1 minute. Add the lamb, tomato paste and water, mix well and cook on high heat for 10 minutes, scraping the bottom of the pot from time to time. Cover and simmer on low heat for 1 hour, stirring occasionally.

Add the coconut milk and lemongrass. Turn up the heat and bring to the boil, stirring. Reduce the heat and add the tamarind. Mix well, cover and simmer for a further 30 minutes. Add the remaining curry leaves and chillies.

Burmese curry powder

• 50g coriander seeds
• 30g cumin seeds
• 1 teaspoon fenugreek seeds
• 1 tablespoon fennel seeds
• 1 stick cinnamon
• 1 teaspoon whole cloves
• 1 teaspoon cardamom seeds
• 2 tablespoons dried curry leaves (if using fresh put in frying pan for 2-3 mins over low heat)

In a heavy-based pan over low heat, dry-roast separately the coriander, cumin, fenugreek and fennel, stirring constantly until each becomes fairly dark brown, but do not let them burn. Set aside.

Using a blender on high speed process all the ingredients until ground to a fine powder. Transfer to airtight container.