Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.

Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil. Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger. Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste. Turn the heat down so that the curry is simmering very gently and cook for 1½ hours, topping up the liquor with more water if necessary to ensure everything remains covered. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.

Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half atin of water. Simmer for 10 minutes.Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.