1 (3cm) piece root ginger, peeled and roughly chopped
2 tablespoons water
For the curry
2 tablespoons vegetable oil
400g boneless lamb shoulder or leg, cut into cubes
4 or 5 cardamon pods
4 or 5 whole peppercorns, crushed
1 cinnamon stick
1 or 2 bay leaves
1 onion, peeled and sliced
1/2 teaspoon ground cloves
1 tablespoon cayenne pepper or paprika
1 teaspoon ground coriander
1 teaspoon cumin
150ml lamb or chicken stock
4 tablespoons plain yoghurt
Fresh coriander leaves
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Place the garlic, salt, chilli peppers and ginger in the bowl of a food processor. Add water and blend to a puree.
Heat oil over medium-high heat in a large frying pan. Add the lamb, a few pieces at a time, to sear and brown on all sides. Transfer the lamb to a plate and set aside.
Add the cardamon pods, cinnamon stick, crushed peppercorns and bay leaves to the pan, stirring for a few minutes. Add the garlic-ginger-chillli paste, stir, then add sliced onions. Lower the heat; cook onions until softened, stirring to deglaze all the nice brown lamb bits that are stuck to the bottom of the pan.
Stir in ground cloves, cayenne pepper, ground coriander and cumin. Add the lamb pieces and any juice on the plate back into the pan. Pour in about 150ml stock; stir, cover the pan, and simmer over very low heat for one hour or until lamb is tender.
Remove lid, add yoghurt in spoonfuls, stirring well each time; cook to reduce the sauce until it has thickened to the consistency you'd like.
Serve with basmati rice and fresh coriander leaves.