Lamb Rogan Josh with tzatziki-inspired raita

I've always thought that winter is the season for introverts.  Nights tucked beneath a blanket reading a long, sweeping saga; baking a cake for afternoon tea with a close friend; long, solitary walks in a natural setting like the poets of old......   Considering myself an introvert, I was enraptured to stumble upon a book entitled Quiet: the Power of Introverts in a World that Can't Stop Talking at a city book shop recently.  With gentle, well- researched persuasion the maligned introvert is venerated, even glamorised in Susan Cain's scholarly work.  With introversion being the dominant trait for 1 in 3 of us, it is not surprising that history is peppered with introverts like Isaac Newton, Virginia Woolf, Kafka, Steve Jobs .. in fact probably most writers, artists, scientists, computer geeks are introverts.  Skilfully she uses scientific research and case studies to demonstrate that this current obsession with open plan offices and schools do not always produce the best outcomes.  It is doubtful if Einstein would have discovered the theory of relativity if he was collaborating as part of a team.  There is magic and power in long periods of intense concentration, in a space devoid of distraction.   Read it if only to get a glimpse into an Anthony Robbins' (he of the uber-extrovert ilk) seminar.  Otherwise, listen to her  20 min TED talk.  It really is tremendous to come across ideas that force us to question the status quo.

Anyway, for the culinary-minded amongst us making a curry from scratch is sheer heaven in winter.  Roasting and grinding whole spices, sautéing onions with garlic and ginger on gentle heat, browning the meat in batches ... requires time and a slow, steady rhythm of which only an introvert can surrender to.                Serves 6

1 heaped tablespoon each: cardamom, coriander, cumin, black pepper
1kg boned lamb leg, cut into 2.5cm cubes
20g butter
2 tbs vegetable oil
2 medium brown onions, diced
5cm piece of ginger, grated
6 cloves garlic, sliced thinly
2 tsp each of hot and sweet paprika
2 bay leaves
2 cinnamon sticks
2 star anise
5 cloves
1 cup chicken or beef stock
400g tinned tomatoes
200g plain yoghurt
scattering of coriander and slivers of almonds (optional)
Raita
1 cup yoghurt
1 small cucumber, diced finely
handful of coriander, chopped coarsely
handful of mint, chopped coarsely
1 tsp cumin
2 cloves garlic, crushed

In a large frypan, dry roast the 4 lots of  whole spices. Then grind to a powder using mortar and pestle. Set aside.
In a large saucepan, fry the lamb in batches in the oil and butter till browned. Remove from the pan.  Pour extra oil in saucepan and sauté onion, garlic and ginger with ground spices over low heat until the onion has softened. 
Return lamb to pan with the other ingredients except yoghurt and stir to combine.
Bring to the boil, then reduce heat and simmer covered for about 1.5hours or until lamb is tender.  Stir through yoghurt and cook on low heat for a further 15 mins uncovered.  Season to taste.

Meanwhile make raita by combining all ingredients in a bowl.

Serve curry with raita and naan bread.