Start by tossing half of that thumb-sized piece of ginger, the quartered onions, and the garlic cloves into a food processor. Add about 300ml of water. Blitz this mixture until it transforms into a smooth purée. You want those flavors to meld together nicely.

Scrape down the mixture with a spoon and give it another blitz to make it as silky as possible. Transfer this fragrant blend to a deep sauté pan and cover it with a lid. Let it simmer for about 15 minutes. This step allows the flavors to deepen.

After 15 minutes, remove the lid and let it cook for 5 more minutes, stirring occasionally. You want the liquid to evaporate and a thick, flavorful paste to form. If it’s not quite there yet, don’t hesitate to let it cook a tad longer.

Add 2 tablespoons of rapeseed oil to the pan along with the remaining piece of ginger, which should be cut into matchsticks. Turn up the heat and stir-fry for about 3-5 minutes. As the oil heats, you should start to see the ginger beginning to brown gently.

Stir in the cinnamon stick, ground coriander, ground cumin, ground turmeric, and fennel seeds, letting those spices release their flavors for a minute. Now it’s time to add the diced lamb. Stir-fry for a few minutes until the meat changes color and starts to caramelize.

Pour in the can of chopped tomatoes along with a can of water (just fill the tomato can and dump it in). Toss in the sliced chili, season generously with salt, and cover it up. Allow this to simmer for about an hour, letting the flavors meld beautifully.

After that hour of simmering, stir in the finely chopped coriander stalks, cover again, and let it cook for an additional 30 minutes. At this point, the lamb should be incredibly tender. If the sauce seems too thick, a splash of water can help it along.

Stir in that lovely chopped coriander leaves just before serving. It adds a fresh burst of flavor! Serve this hearty lamb curry over fluffy basmati rice and don’t forget that mango chutney or raita on the side for some cooling contrast.