Total cooking and preparation time approximately 1 hour 10 minutes

Serves 4

Ingredients

½ pint boiling water
6 cardamom pods, crushed
2 bay leaves, finely chopped
2 tbsp ghee or vegetable oil
2 lb lean lamb, diced
1 large or 2 small onions, halved and sliced
2 cloves garlic, crushed
1 tbsp ginger, finely chopped
1 tbsp cumin
2 tsp ground coriander
1 tbsp chilli powder
1 tsp salt
8 oz natural yoghurt
3 tbsp lemon juice
14 oz tin chopped tomatoes
2 tbsp tomato purée
2 tsp garam masala

Method

1. Put the bay leaves and cardamom pods into the water and leave to soak.
2. Meanwhile, heat the ghee or oil in a very hot wok and stir-fry the lamb, onions, garlic and ginger for about three minutes, until the lamb has browned.
3. Add the cumin, coriander, chilli powder and salt and stir until well combined.
4. Stir in the yoghurt, lemon juice, tomatoes, tomato purée, water, bay leaves and cardamom pods.
5. Bring to the boil, lower the heat and simmer for about an hour, until reduced.
6. Stir in the garam masala, then serve with plain rice and naan bread.