Serves 4 - 6

1.6 kg (3 1/2 lb) shoulder of lamb on the bone

salt and freshly ground black pepper

30 ml (2 tbsp) olive oil

25 g (1 oz) butter

1 Spanish onion, finely chopped

2 celery stalks, finely chopped

1 green pepper, finely chopped

1 garlic clove, finely chopped

15 ml (1 tbsp) curry paste

1.5 ml (1/4 tsp) ground ginger

1.5 ml (1/4 tsp) ground turmeric

a large pinch of paprika

a large pinch of cayenne pepper

30 ml (2 tbsp) flour

300 ml (10 fl oz) chicken stock, home-made or from a cube

60 ml (4 tbsp) sultanas

150 ml (5 fl oz) yoghurt

juice of 1/2 lemon

boiled rice to serve

1. Cut the lamb from the bone into 4 cm / 1 1/2 in cubes, discarding the gristle and a little of the fat. Season generously with salt and freshly ground black pepper.

2. In a flameproof casserole, heat the olive oil and butter. Saute the lamb in 2 - 3 batches, 1 - 1 1/2 minutes each side, or until lightly  browned.  Remove  with  a  slotted spoon to a plate and keep it warm. Repeat with the remaining meat.

3. Add the finely chopped onion, celery, pepper and garlic to the casserole and cook over a moderate heat for 10—12 minutes or until softened, stirring occasionally.

4. Add the curry paste, ginger, turmeric, paprika, cayenne and flour to the softened vegetables and blend with a wooden spoon. Add the chicken stock and sultanas; bring to the boil, stirring constantly. Simmer gently for 10 minutes.

5. Return the lamb to the casserole, cover with a lid and simmer gently for 1 hour, or until tender, stirring occasionally.

6. Stir the yoghurt and lemon juice into the curry. Heat through and serve with rice.