Ingredients

The following ingredients have 6 Servings
  • 5 tbsp vegetable oil
  • 7 black peppercorns, left whole
  • 3 black cardamom pods, left whole
  • 5 green cardamom pods, left whole
  • 4 cloves, left whole
  • 1 cinnamon stick
  • 1 piece of mace
  • 1 onion, finely chopped
  • 750g/1½lb lamb or mutton, cut into pieces
  • 6 garlic cloves, peeled, left whole
  • 2cm/¾in piece ginger, peeled and cut in half
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp red chilli powder
  • 2 tsp ground fennel seeds
  • 1½ tsp garam masala
  • salt, to taste
  • 2 tomatoes, blended to a pulp in a food processor
  • 3 tbsp plain yoghurt, stirred
  • handful chopped fresh coriander, leaves and stalks

Instruction

  • Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.
  • Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.
  • Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.
  • Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.
  • Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.
  • Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.
  • Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
  • Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.
  • Stir in the chopped coriander just before serving.