lamb coconut curry with mango salsa

1kg lamb shoulder, fat trimmed, bone removed and cut into small chunks
1T oil
1T tumeric
1 red onion sliced into segments
1 can coconut milk
1 can chopped tomatoes
1 chicken stock cube
salt
1T sugar

~spice paste~
6 thai chilies
2 large chilies
1 red onion
2T oil
1 inch chunk peeled ginger
3 cloves garlic
1T cumin seeds
1t coriander seeds
1t fennel
1t mustard seeds
1/2t black onion seeds
6 peppercorns

~mango salsa~
1 ripe mango finely chopped
juice of half a lemon
1 red chili finely chopped
1/2 red onion finely chopped
1 small red pepper finely chopped
handful fresh coriander, coarsely chopped

~yoghurt & coriander~
natural yoghurt
handful of chopped coriander

Heat dried spices in pan then blend to a paste with other ingredients in a spice mill.
Toss lamb in tumeric and brown in oil heated in a pan. Add onion and soften for several minutes. Add spice paste and cook for a couple of minutes. Add all other ingredients, stir and cover and cook for 1-2 hours on a gentle heat, stirring occasionally.

Serve with basmati rice, salsa and coriander.