Lamb
serves 4
450g / 1lb boned leg of lamb, cut into 5cm / 2 in cubes
3 tsp freshly grated ginger
3 tsp crushed garlic
125g / 4oz whole milk natural yogurt
1 large onion, roughly chopped
30ml / 3 tbsp sunflower or soya oil
4 green cardamom pods
2x5cm / 2x2in cinnamon sticks
4 whole cloves
2 bay leaves, crumbled
125g / 4oz chopped tin tomatoes, with juice
1 tsp ground cumin
2 tsp ground coriander
1/2-1 tsp chili powder
1 tsp paprika
1/2 tsp ground turmeric
275g / 10oz potatoes, peeled and cut into 5cm / 2in cubes
1 tsp salt, or to taste
2 tbsp fresh coriander, chopped
6-8 fresh mint leaves chopped, or 1/2 tsp dried
mint
Put the lamb, 2 tsp ginger, 2 tsp garlic and the yogurt into a
heavy pan
and mix well. Put over a medium-low heat and bring to a simmer. When
it begins to bubble, reduce the heat, cover and simmer for 35-40 minutes.
Remove from the heat and transfer the meat into a bowl with a slotted
spoon.
Strain the stock into a measuring jug : make it up to 225ml / 8floz by adding
water if you don't have enough.
Both meat and stock can be refridgerated for up to 2 days.
Puree the onion in a blender or processor.
Heat the oil in a Karahi, Wok or other suitable pan. Peel
back the top of each cardamom pod slightly to release the flavour and fry
gently with the cinnamon,
cloves and bayleaves for 15-20 seconds.
Add the onion puree and the remaining ginger and garlic.
Increase the heat to
medium and fry, stirring frequently, until the onion juices have evaporated
( 8-9 minutes ).
Add the tomatoes, stir and fry for a further 2-3 minutes, then
add all the spices.
Stir and cook for 2-3 minutes, add 50ml / 20floz warm water and cook for
a further minute or two.
Add the potatoes, salt and 280ml / 1/2 pint
warm water. Let it all simmer gently,
uncovered, for 10-15 minutes. Add the cooked meat and stock and simmer
for 25-30 minutes, stirring frequently so that the thickened sauce does not
stick to the bottom of the pan.
Stir in the coriander and mint, simmer for one minute, remove from the heat and serve with naan, or plain boiled rice and dahl.