As Strong As Soup

This recipe is in two parts, both of them resurrected from the 1980s. The yoghurt coated lamb is based on the dishes that I ate in the Indian restaurants of south London in that strangely beguiling decade. It was made with larger cuts of lamb back then (leg usually) and used to cost a fair bit. Since I didn't have much money, it wasn't long before I tried making my own version. I think I first used a recipe from the Curry Club but I've played around with it over the years since. I find that this is a good way to use those small (and hopefully cheap) cuts of lamb from the supermarket. Quite often the smaller cuts can be a little dry once cooked but the yoghurt and spice mix will seal in the juices and keep the lamb full of flavour as well as moist. Of course, you can serve this lamb hot alongside vegetable or lentil curries but I've always enjoyed eating the leftovers so much that I thought I'd make some specifically as a cold dish instead. The redcurrant “mayo” ...