Image via eatlove.com.au

From chef to restaurant critic to farmer, you may recognise Matthew Evans as the host of popular SBS series The Gourmet Farmer. The show chronicles Evans' new life on a small plot of land in Tasmania, raising chickens, sheep and pigs - all in the name of creating delicious meals that are locally and ethically sourced. Thanks to eatlove.com.au, we share this simple lamb curry recipe (perfect for chilly autumn nights) from his book The Real Food Companion.

It was late, the taxi driver was from Pakistan, and he told me how to make a simple but effective North Asian curry. I might have changed one or two ingredients when I cooked it, so if you drive for a living, forgive me.

Ingredients (serves 4-6)
1 tablespoon vegetable oil
1 tablespoon vegetable oil
2 large onions
1–2 long red chillies
2 brown cardamom pods
6 green cardamom pods
1 cinnamon stick
a pinch blade mace
2 cloves
10 peppercorns
2 teaspoons coriander seeds
1 kg lamb shoulder
400 g tinned tomatoes

Preparation
Heat the oil in a large saucepan over medium heat and fry the onion until it starts to colour. Add the spices and fry until aromatic.

Add the lamb to the pan and cook until it begins to brown, but don't let the onion or spices burn.

Roughly blend the tomatoes and stir into the meat with any juice. Add 125 ml of water and season with salt to taste. Simmer, covered, for a little over 90 minutes, stirring regularly, until the meat is tender — you may need to add a little more water as it cooks.

Serve with basmati rice and a little Indian pickle.

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and purchase their books.