So many curries to cook and so little time...

I've recently acquired yet another cook-book - it's a small book, no wider than a DVD disk but decently thick - and it's simply called '200 Curries' by Sunil Vijayakar. I'm one to bring cook-books to bed with me and get stupendously hungry as I read them before bed, and this is one where I've earmarked almost every second page to cook. The food photography is simple but mouthwatering and I'm constantly tempted to undo all my night tooth-brushing and flossing to run to the kitchen for something to nibble on to settle my hunger.

• Coconut Lamb Curry from 200 curries by Sunil Vijayakar

Ingredients
2 tablespoon sunflower oil
1 onion, thinly sliced
2 teaspoons grated fresh root ginger
2 teaspoons crushed garlic
1 teaspoon ground cinnamon
20 curry leaves
2 tablespoons mild curry powder
1 tablespoon ground coriander
1 teaspoon chilli powder
625g boneless lamb cut into chunks
200ml vegetable stock
400ml coconut milk
100g fresh coconut grated
6 tablespoons chopped fresh coriander
salt and pepper

Oil is heated in a large heavy-based saucepan, the onion is stir fried over medium heat for 4-5 minutes. Add ginger, garlic, cinnamon, curry leaves (I left this out as I don't like the chunky leaves in the sauce when I'm eating it later on), curry powder, ground coriander, turmeric and chilli powder.

Cook for 2-3 minutes then add lamb. Cook for 2-3 minutes then stir in the coconut milk and stock. Bring to the boil, season well and cover tightly. At this stage you can simmer over a very low heat for 1.5-2 hours; I actually threw everything into the pressure cooker her to get the lamb superbly tender.

Cook for 2-3 minutes then stir in the coconut milk and stock. Bring to the boil, season well and cover tightly. At this stage you can simmer over a very low heat for 1.5-2 hours; I actually threw everything into the pressure cooker here to get the lamb superbly tender.

I did deviate from the recipe here and added sliced carrot and mushrooms to the pressure cooker. I swear that once you head down pressure cooker territory, it's so hard to go back - the meat becomes so unbelievably melt-in-your-mouth. My boyfriend's mother gave me one awhile back and I was honestly quite skeptical until I tried it.

I also left out the fresh grated coconut, as I felt it would have too much a lamington-quality to it with the floaty bits. It is definitely worthwhile stocking up on some of the spices in this recipe as they're used quite frequently in many curries (or a multitude of other recipes!) and are so cheap to acquire. The layering and depth of flavours is awesome in this dish.