Pre-cooked stewed lamb/meat

Method

1. Heat the oil in a large saucepan over a medium-high heat until hot and beginning to bubble. Add the whole spices and bay leaves and stir for about 30 seconds, until your kitchen begins to fill with the delicious aroma of the frying spices, being careful not to burn them. Add the onions and stir to coat in the oil.
2. Cook for about 5 minutes before adding the salt, followed by the garlic and ginger paste. Fry for a further minute until the onions are soft and translucent and your kitchen smells like the best curry house in the world. This only gets better! Place the leg bone (if you have it) in the pan with the ground spices and the meat.
3. Brown the meat for a couple of minutes then pour in just enough spice stock or water to cover. Simmer for about 1–1½ hours until the meat is good and tender.
4. Allow the meat and cooking sauce to cool for use in your curries. The meat and cooking stock (remove the bone, if using) can be stored in the fridge for up to 3 days and will freeze well for up to 2 months. The stock is usually strained before adding to curries.