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Preparation

• Crush the garlic for the marinade.
• Grate the ginger for the marinade.
• Cube the lamb.
• In a small bowl mix the yogurt, lamb, lemon juice, salt, garlic and ginger, cover and marinade in the fridge for about 8 hours.
• De-seed the cardamom pods and lightly crush the seeds.
• Finely chop the onion.
• Finely chop the ginger.
• Grind the coriander seeds to a powder in a pestle and mortar.

Cooking

1. Heat the oil in a flame proof casserole and fry the cumin seeds for 2 min.
2. Add the cardamom seeds and fry for 1 min.
3. Add the bay leaf and fry for 1 min.
4. Add the onion and garlic and fry, stirring, for 5 min.
5. Add the crushed coriander seeds, cumin powder and chilli powder and fry, stirring, for 2 min.
6. Add the lamb with the marinade and cook for 5 min, stirring.
7. Add the chopped tomatoes, purée and 150 ml of water.
8. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
9. The liquid should reduce to a thick sauce, so adjust the heat or add a little water whilst simmering.

Serving

1. Serve with rice.

The preparation stage
Enlarge image

The finished meal