From a footballer's wife to a professional surgeon, as well as dancing across our screens in Strictly Come Dancing, it appears that Laila Rouass has tried everything! But more recently she swapped surgical instruments for kitchen utensils on Celebrity Master Chef and proved to the nation that she's a dab hand behind the stove too. Here she shows us how to make her favourite lamb curry.
750g lamb (boneless shoulder) cut into 1.5inch cubes
2 potatoes, peeled and cut into inch cubes
4/5 cloves of garlic
Inch cube of fresh ginger, peeled and grated
1 green chilli
Salt, to season
Pepper, to season
½ tsp paprika
1 tsp curry powder
1 tsp garam masala
1 tsp ground corriander
½ tsp tumeric
1 tbsp olive oil
400g tinned tomatoes
1 tsp mild chilli powder
1. Dice the onions and garlic and cook in a hot oiled pan with the ginger. Fry on a gentle heat until the onions have browned off quite a lot.
2. Next add the chopped chilli and tinned tomatoes and let it simmer for a few minutes. Add the paprika, a pinch of salt and pepper, and then put in the lamb cubes and add the rest of the spices depending on how spicy you want it. Laila usually add a flat teaspoon of each and the tumeric. If he wants it spicier, she adds as she goes on.
3. Put the lid on the pan and slow cook it for 2 - 3 hours. 15 minutes before you switch off the heat add the potatoes and put the lid back on. Cook until potatoes are tender.
4. Take the lid off and cook until the sauce has a thick consistency. Whilst you are cooking it, you may need to add a drop of water to stop it from burning and getting too dry.