1.

Rub the lamb with the turmeric.

2.

Toast the dried chillies, cumin seeds and fennel seeds for the toasted powder in a dry frying pan over a medium heat until fragrant (1–2 minutes). Leave to cool, then grind to a powder.

3.

Heat the oil in the casserole over a medium heat. Add the cinnamon, cardamom, and the fennel and cumin seeds for the paste. Fry until fragrant (30 seconds).

4.

Add the red onions and cook, stirring often, until soft and golden (10 minutes).

5.

Stir in the garlic and ginger pastes and cook for 2 minutes. Add the garam masala, chilli powder and toasted powder with a splash of water, and cook for 1 minute.

6.

Add the lamb and stir to coat in the paste (5 minutes). Add the soy sauces and 500ml water.

7.

Bring to the boil, then cover and simmer gently until the lamb is tender (1 hour for lamb, 1½–2 hours for mutton). Stir occasionally and add a splash of water if it gets too dry. Add the chickpeas for the last 15 minutes.

8.

Meanwhile, cook the rice following the pack instructions.

9.

Uncover the curry and cook, stirring often, until the sauce is thick and coats the meat (10–15 minutes).

10.

Scatter with the sliced onion and coriander, and serve with the rice.

11.

Slow cooker option: After step 6, transfer everything to a slow cooker and cook on low (6–7 hours). Finish uncovered on the hob in step 9 to thicken.