1 Mix the lamb with the lime juice and 2tbsp of curry powder. Cover the lamb evenly and put in an airtight container in the fridge, to marinate for at least half an hour. Overnight is best.

2 Preheat the oven to 160 Celsius. Heat 2tbsp oil in a wide, heavy-based pot. Add the remaining tablespoon of curry powder and leave to warm through for a minute or two. Add the lamb and stir until it is evenly coated in the spiced oil. Cook for 10 minutes, until the lamb has browned and most of the liquid has evaporated. Remove the lamb and set aside.

3 Add another splash of oil to the pan, along with the onion, ginger and garlic. Leave to saute for a minute or two on a medium heat. Return the lamb to the pot, along with the stock and tomato puree. Put the lid on, then place the pot in the oven to simmer for an hour and a half.

4 Taste for seasoning, adding salt as necessary. Add the chopped pepper, carrot and potatoes to the curry and stir gently. Add extra stock or water if you need to, but it should be fine. Return the pot to the oven, again with the lid on, to simmer for a further hour, until the carrot and potato are just cooked.

5 Stir half the chopped coriander through and taste for seasoning. Serve on hot rice, with a wedge of lime and a scattering of coriander. Put the chilli sauce on the table so everyone can add their own.