PROVIDed by the hairy bikers

Ingredients

• 5 tbsp sunflower oil

• 4 large onions, peeled and sliced

• 10 cardamon pods

• 1 tbsp cumin seeds

• 2 tsp mustard seeds

• ¼ cinnamon stick

• 6 garlic cloves, peeled and sliced

• 1 tbsp ground coriander

• 2 long red chillies, sliced

• 2 tsp ground turmeric

• 500g/1lb 2oz spinach leaves (preferably not baby spinach), stalks removed, washed and drained

• 900g/2lbs boneless mutton leg, cut into 4cm/1½in pieces (You may need to start off with a 1.7kg piece of mutton on the bone.)

• 1 tsp flaked sea salt, plus extra to taste

• 1 bay leaf

• 2 tbsp tomato puree

• freshly ground black pepper

Method

• Step 1
  Heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown.

• Step 2
  Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder.

• Step 3
  Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes.

• Step 4
  Preheat the oven to 170C/325F/Gas 3.

• Step 5
  Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool.

• Step 6
  Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried.

• Step 7
  Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer.

• Step 8
  Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick.

• Step 9
  Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread.

MUTTON PIE WITH POTATO PASTRY

PROVIDED BY Valli Little

INGREDIENTS

• 1.5kg diced mutton (shoulder or leg)

• 2 tablespoons plain flour (seasoned with salt and pepper)

• 2 tablespoons olive oil

• 25g unsalted butter

• 4 large onions, thinly sliced

• 2 garlic cloves, crushed

• 200ml red wine

• 300ml Massel beef stock (see Notes)

• 2 bay leaves

• 2 sprigs of thyme

• 1 egg, lightly beaten

• Potato pastry

• 200g self-raising flour

• 150g chilled unsalted butter, cut into small pieces

• 200g mashed potato, cooled

Method

• Step 1

  Preheat the oven to 160°C.

• Step 2

  Toss lamb in flour. Heat half the oil in a large ovenproof casserole over high heat. Brown lamb in batches, set aside. Turn heat to medium, add remaining oil and the butter to pan, then add onions and cook for 5 minutes or until soft. Add garlic and cook for 1 minute, then return meat to pan with wine, stock and herbs. Season with salt and pepper, bring to boil, then cover and place in oven for 1 1/2 hours until meat is tender. Cool, then transfer to a 1.5-litre pie dish.

• Step 3

  Meanwhile, make pastry. Sift flour into a large bowl with a good pinch of salt.

• Step 4

  Rub in butter with fingertips until mixture resembles coarse breadcrumbs. Add potato and bring together using your hands until a smooth ball forms. Wrap in plastic wrap and chill for 30 minutes.

• Step 5

  Preheat oven to 180°C. Roll out pastry on a floured board until slightly larger than the pie dish. Cut a 1cm-wide strip from around outside edge of pastry, then press it around rim of the dish. Brush pastry rim with water, then cover pie with remaining pastry. Trim excess and use to decorate. Make 2 slits in top, brush with egg and bake for 30 minutes or until golden. Serve with neeps & tatties and roast parsnips, leeks, apples & bacon