Layered lamb curry

Sri Lankan curry powder

• 25 g coriander seeds
• 10 g cumin seeds
• ¾ tsp fenugreek seeds
• 1 tsp fennel seeds
• ½ cinnamon quill
• ¼ tsp whole cloves
• ¼ tsp cardamom seeds (see Tips)
• ¼ tsp black mustard seeds
• ½ tsp black peppercorns
• 2 sprigs fresh curry leaves

Lamb curry

• 350 - 400 g lamb backstrap
• 200 g tri-colour quinoa
• 400 g water, plus extra for soaking
• 360 g brown onions, cut into quarters
• 2 garlic cloves
• 1 cm piece fresh ginger, peeled
• 20 g coconut oil
• 1 - 2 dried red chillies, trimmed and cut into halves
• 4 cardamom pods, crushed
• 1 sprig fresh curry leaves, leaves only
• ½ tsp paprika
• ¼ - 1 tsp chilli powder (optional)
• ¼ tsp ground turmeric
• 2 stalks fresh lemongrass, bruised and cut into halves
• salt, to taste
• 350 g pumpkin, peeled and cut into pieces (2 cm)
• 200 g cherry tomatoes, cut into halves
• 100 g frozen baby peas
• 270 g coconut milk