This is a superb, easy curry that will appeal to those in the family who don’t or can’t eat hot, spicy food (like my children). You can cook it on the stovetop, or in an oven or slow cooker.

READ MORE: * Dinner sorted: Three easy meals to beat the daily dinner blues * Recipe: Coconut chicken curry with cashews & coriander * Sam Mannering's green chicken curry is easier than it looks

2-3 tbsp oil (your preference)

2-3 small/medium onions, finely sliced

700g boneless lamb shoulder (fat removed), roughly diced into bite-sized chunks

1⁄2-1 tsp chilli flakes (optional)

3-4 cloves garlic, peeled and finely chopped

1 tsp finely chopped fresh ginger

150ml-200ml chicken or beef stock (depending on how much gravy you want)

Fresh coriander leaves for garnish (optional)

Heat the oil in a heavy-based saucepan or large frying pan (with a lid, if using the stove-top to cook curry). Add the onions and cook until pale and just starting to colour.

Add the diced lamb and cook until browned. Add the cumin, coriander, turmeric and chilli (if using), garlic and ginger, and cook for a couple of minutes.

Add the stock and cream (except if using a slow cooker – see below), and season with salt and pepper to taste. Bring to the boil, then turn to a simmer, cover and cook for an hour or until the meat is tender.

Alternatively, transfer to a lidded casserole dish and bake in the oven at 150C for an hour or until the meat is tender.

If using a slow-cooker, cook on low for 5-6 hours, adding the cream 20-30 minutes before the end of cooking.

Serve with basmati rice and naan or roti. Garnish with coriander and add a refreshing cucumber raita on the side, if desired.

There are many variations of laksa in Malaysia. The most common is assam laksa, which is a sour clear soup with mackerel, and coconut curry laksa, which is this recipe.

The list of ingredients is long, but once you have made the (easy) paste, the rest is simple.

1½ red chillies, deseeded and chopped

1⁄2 stalk of lemongrass (white part only), chopped

2-3 slices galangal or ginger root, chopped

1⁄2 tsp red chilli powder (optional)

200g-300g white fish, cut into big bite-size pieces

Tofu puffs (optional, available from the chiller in Asian food outlets)

30g dry rice vermicelli (or 80g cooked vermicelli)

85g dry egg noodles (or 300g cooked egg noodles)

Mung bean sprouts, coriander leaves, crispy shallots (from Asian food suppliers)

To prepare the laksa paste, pound all the paste ingredients in a mortar and pestle (or use a food processorto blend) until smooth.

To make the soup, place a wok or a large pot over medium-high heat and add the oil. Once hot, add the laksa paste. Cook for 5-6 minutes over medium-high heat until it changes colour to dark red.

Add the coconut milk and water, and bring to the boil.

Add the fish, prawns and tofu puffs. Cook for 2-3 minutes or until the fish is fully cooked, then season with fish sauce, brown sugar and salt.

In the meantime, cook the vermicelli and egg noodles following packet instructions.

Divide the vermicelli and noodles between 2 serving bowls. Pour the soup on top and garnish with mung beans, coriander, boiled egg and shallots.

Try this modern, baked version for an easy midweek meal.

Recipe by Julie Le Clerk

2 long red chillies, deseeded and chopped

Sprigs of coriander leaves, to garnish

Indian flatbreads or rice, to serve

Heat the oven to 190C. Make 2 deep slashes into each chicken drumstick, season with salt, and place in a large oven pan.

Make a curry paste by placing the onion, garlic, ginger, chilli, oil, tomato paste, lemon juice and dry spices in a blender. Process to form a smooth paste, then add stock and pulse to combine.

Tip the curry paste over the chicken, and toss well to coat. Top with lemon halves.

Bake for 45 minutes, basting once during cooking, and adding a little extra stock or water if the sauce becomes too dry, until chicken is golden and cooked through.

Stir through the yoghurt and serve scattered with coriander leaves.

To make the salad, place all of the ingredients in a bowl, season with salt and pepper, and toss well to combine.