Lamb Madras curry

1) Heat a small heavy based frying pan over a medium heat and add the dry spices. Stir until they are a shade darker and give off a roasted aroma.
2) Remove from the pan and eave to cool, then grind with a pestle and mortar or a clean spice grinder or coffee grinder.
3) Add the oil to a saucepan over medium–high heat.When the oil is hot, add the onions and cook, stirring, until they are starting to brown.
4) Add the ginger, garlic and green chillies and stir-fry for 20 seconds.
5) Add the meat and cook, for 5 minutes, add the ground roasted spices and still making sure the meat is well coated.
6) Stir in the tomatoes and coconut milk and bring to the boil. Add seasoning to taste.
7) Turn down to a simmer, cover the pan, and cook for 1 hour or until the meat is tender.
8) Uncover the pan, return to a boil and reduce the sauce until thick and clings to the meat.
9) Garnish with coriander to serve

Recipe originates from Madhur Jaffrey 100 Weeknight Curries