Ingredients

The following ingredients have 4 Servings
  • 1 tsp chilli powder
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 6 cloves
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 1 tsp paprika
  • 6 cardamom pots
  • 5 cm cinnamon stick
  • 1 tbs sunflower oil
  • 450 g lamb (diced)
  • 1 onion
  • 3 cloves garlic (peeled & chopped)
  • 5 cm fresh ginger
  • 440 g tinned tomatoes
  • 100 g yogurt (optional)

Instruction

  • Preheat the oven to 160°C / 140°C fan / gas mark 3 / 325°F. In a shallow ovenproof pan with a lid, fry the chilli powder, coriander seed, garam masala, turmeric and paprika in the oil.
  • Fry over a medium heat, stirring all the time until fragrant.
  • Add the chopped onion. Stir well, making sure that its evenly coated by the spice mixture. Cook for a few minutes
  • Add the diced lamb and garlic. Fry for a few minutes, stirring all the time.
  • Add the chopped tomatoes, grated ginger, cloves, cinnamon stick and cardamom pod. Stir again.
  • Cover the pan and cook at 160°C / 140°C fan / gas mark 3 / 325°F for about 75–90 minutes. Check part way through cooking and add a little water if the curry looks as if it is drying out, it will depend how well the lid of your pan fits.
  • Stir through the yogurt, if using, and serve.