Lamb curry

I haven't cooked much lamb. I was a vegetarian for a very long time, but even when I started eating meat again, it was a long time after that before I ventured to try lamb. Partly because I rather like lambs, and partly because I seemed to recall - from those distant days as a child before I got squeamish about meat - that I never liked the taste very much. But... partly in the interests of broadening horizons, and partly from ethical considerations - sheep generally don't take well to intensive farming and so tend to be more traditionally-reared, and also they can be farmed on marginal land that often isn't suitable for other forms of agriculture - I thought I should give it a chance.

I chose curry, because I thought that if I didn't like the taste of the meat, the spice would disguise it somewhat. Much to my surprise, I liked it a lot, that first time. I've made it a few times since.

Anyway. I toasted and ground fenugreek, coriander and cumin; seared the meat and removed from the pan to rest; fried an onion in coconut oil, added the spice mix plus cinnamon, turmeric, cardamom, ginger and garlic; added a chunk of frozen jellied stock from the freezer, some tomato paste, creamed coconut and a little water, replaced the meat and into a lowish oven for a few hours.

EDIT: The picture is from before the braising; it was a lot more photogenic at that stage. It turned out ok. Can't be any more enthusiastic; what with one thing and another, I'd ended up having a rough day, so between that and the fact that the rough day led me to overcook the curry, it wasn't the best eating experience. I'll have to try it again.