Spice paste for lamb and curry:
tbsp each of cumin and coriander
bunch of coriander
large knob of ginger
Salt & pepper
Blend to a paste. Use half of the paste to rub into the lamb. Cut slashes in the meat for the paste to penetrate.
Roast the lamb on a bed of onions and carrots. Roast sliced sweet potatoes and parsnips as well.
Once the lamb is cooked, use the lamb fat to cook the curry. Pour the rendered fat into a pain, add 3 cardamon pods, 1 cinnamon stick, 3 cloves, and 1 star anise, cook in the lamb fat until swollen.
Add 2-3 sliced onions and cook until brown. Add the reserved spice paste and cook out the rawness of the garlic and spices.
Add a tin of chopped tomatoes, simmer down until thick. Add a large pinch of garam masala, and the chopped meat. Cook for a few minutes. Finish with lemon juice, toasted flaked almonds, coriander, and the roasted sweet potatoes/parsnips.