Whiz together all the ingredients for the paste until smooth.
Heat the oil in a large casserole dish, I find a cast iron one works best.
Slowly cook the onion over a low temperature for 20 minutes until really soft.
Add the lamb to the pan and fry off until browned.
Add the curry paste and fry for 3-4 minutes.
Add the vegetables to the pan and cook for a few minutes before adding the stock, tomatoes and chick peas.
Bring the curry to the boil and then cover and cook in the oven for 2-3 hours, the longer the better.
When you’re ready to serve remove the curry from the oven and stir in the chutney and the yoghurt.
Season to taste and serve with some hot and fluffy rice.