Add the chillies; curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook until the onion is soft. Add the chopped tomatoes. Chop the potatoes and aubergine into small cubes and add to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender. Nutrition Info (per serving): 234 calories, 8 g fat. 61 Spice Lamb Stew with Walnuts and Pomegranate Prep and cook time: 2 hours Serves: 4 Ingredients 750g pack British lamb boneless roasting shoulder joint 2 tablespoons plain flour Sea salt and freshly ground black pepper 2 tablespoons olive oil 1 red onion, finely sliced 4 sticks of celery, finely sliced Half a stick of cinnamon 100g walnuts, chopped 2 bay leaves 6 pomegranates 20g pack flat leaf parsley, chopped Method Cut the lamb into thumb-sized cubes and toss in the flour with a teaspoon of sea salt and black pepper. Heat a large pan and add the olive oil. When the oil starts to smoke, add as many lamb pieces as will fit in one layer, cover with a lid and cook for a few minutes until soft and browned evenly. When coloured on all sides, remove from the pan. Repeat with the remaining cubes until they are all browned. Return all the lamb to the pan and turn the heat down. Add the onion, celery, garlic, cinnamon, walnuts and bay leaves to the pan. Put the lid on and cook very gently for 3-5 minutes, until the onion is softened, stirring often to make sure nothing sticks. Cut your pomegranates in half and juice them as you would an orange or lemon. You should get 500ml or so of bright pink juice (if you can't find pomegranates, cranberry juice works well instead). Add the juice to the lamb, reserving some pomegranate seeds. Top up with water to cover. Simmer very gently for 1 12 hours, or until the lamb is tender, adding a little water now and then if the stew gets dry. Remove the cinnamon stick and bay leaves and discard. Season to taste and sprinkle with the parsley and pomegranate seeds. Serve with steaming hot saffron rice. 62 Spicy Thai Prawn Curry Prep and cook time: Up to 30 mins Serves: 4 Ingredients ½ x 5ml spoon ground cumin or if using a whole seed, then pound or crushed 1 heaped 5ml spoon ground coriander or (if using a whole seed then pound or crushed) 2-3 fresh whole green chillies to your taste 4 large thumb sized pieces of fresh ginger, peeled and chopped 3 fresh lemon grass stalks, trimmed back and chopped 4 cloves garlic, peeled 4 handfuls of fresh coriander with stalk attached 6 salad onions, washed and trimmed 2 limes, zest of one and juice of both 30ml spoon olive oil, to loosen 400ml can coconut milk 200g fine green beans, tailed 200g babycorn 2-3 x 15ml spoons light or dark soy sauce or fish sauce if preferred 300g chilled or frozen cooked prawns, tiger prawns or king prawns (Alternatively chicken can be used) Method Place the first 10 curry paste ingredients into a food processor and whiz up to a fine paste for 1 minute.