Lamb Curry

This is a basic lamb curry which is simple to make. Vary the chilli according to taste for a mild to medium to very hot curry, or use a combination for chilli powder and green chillies for more flavour.
Serves 3-4.
Preparation and cooking time: 15 minutes.
5 tablespoons vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
1 lb (450g) cooked lamb (page 65)
1 level teaspoon garam masala
½ level teaspoon ground cummin
Pinch ground fenugreek
1 tablespoon finely chopped green coriander
Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.
Continue to cook on a high heat and add the salt, chilli powder, and the cooked lamb. Mix well and cook for about five minutes.
Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6-7 minutes.
Skim off any