Served with lemon and ginger rice.
Ingredients
450g leg of lamb
75ml vegetable oil
2 medium red onions, finely chopped
1 large black cardamom
3 cloves
4 green cardamom pods
2 x 5cm cinnamon sticks
1tsp black peppercorns
Salt
2 garlic cloves, finely chopped
4cm piece fresh ginger, finely grated
2 medium tomatoes, finely chopped
4 green chillies – finely chopped
2 tsp freshly ground black pepper
¼ tsp garam masala
1 tbsp natural yoghurt
For the garnish
12 lemon juiced
2 tbsp fresh coriander – chopped.
Method
1. Heat the oil in a large, lidded pan, add the onions and the black cardamom, cloves, green cardamom, cinnamon, peppercorns and a pinch of salt.
2. Fry until the onions turn a deep golden brown.
3. Stir in the garlic and ginger, plus the tomatoes, chillies, black pepper and garam masala.
4. Continue to stir for a minute or two, to allow the spices to infuse.
5. Now mix in the yoghurt.
6. Add the lamb, coat it with the spice mixture, and cook on a medium-to-high heat for 5 minutes.
7. Add 300ml (1/2 pint) of hot water, cover, and bring back to the boil.
8. Reduce the heat and cook for a further 1-1.5 hours until the lamb is tender and has absorbed all the flavours.
9. Stir occasionally to prevent the meat from sticking.
10. Once the meat is tender, raise the heat and reduce the volume of liquid until the oil separates from the sauce.
11. Just before serving, squeeze over the lemon juice and garnish with the chopped coriander.