A quick recipe for a dry lamb curry from Nigel Slater. Serve with warm naan.
Melt the butter in a deep sided frying pan and add the oil. When it starts to sizzle fry the lamb until just coloured on each side. Remove with a draining spoon and set aside.
Add the onion to the pan and fry until golden, scrapping up any residue from the lamb at the same time. Add the garlic and fry for a minute more.
Add the whole spices to the pan and cook for 2 minutes until the cardamon pods have coloured a little, then add the ground spices. Cook until fragrant, being careful not to burn.
Return the lamb to the pan and pour in 225 ml water( or use stock if preferred) . Stir well, turn heat to medium and simmer gently for about 10-15 minutes until the sauce has thickened. Serve with naan.