Ingredients

The following ingredients have 4 Servings
  • 2 tbsp ghee (or oil)
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 large or 2 medium onions (peeled and chopped into thick chunks)
  • 3 cloves garlic (minced)
  • 2 tsp minced ginger
  • 6 green birds eye chillies (2 finely chopped, 4 left whole)
  • 2 bay leaves
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 pinch of ground cloves
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 kg (2.2 lbs) lamb (chopped into 1-inch chunks (use shoulder, leg or neck))
  • 1 red bell pepper (chopped into large chunks)
  • 6 medium tomatoes (roughly chopped)
  • 3 tbsp tomato puree
  • 360 ml (1 ½ cups) lamb or chicken stock
  • Boiled or pilau rice
  • Chopped coriander (cilantro)
  • Chapati
  • Raita

Instruction

  • Preheat the oven to 170C/325F
  • Heat the ghee over a medium heat in a large oven-proof pan.
  • Add the cumin seeds, cinnamon and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.
  • Add the chopped onion, garlic and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.
  • Add the green chillies, bay leaves, ground coriander, ground cumin, turmeric, cloves, salt and pepper.
  • Stir and cook for 2-3 minutes.
  • Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.
  • Add in the chopped red pepper, chopped tomatoes, tomato puree and stock.
  • Stir together and bring to the boil.
  • Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.
  • Remove from the oven and serve topped with fresh coriander.
  • I like to serve mine with boiled or pilau rice, chapati and raitha.