A vibrant curry that comes from northern India.
- 1/4 cup (60ml) sunflower oil
- 2 onions, finely chopped
- 1kg boneless lamb shoulder, cut into 2cm pieces
- 1tsp Kashmiri chilli powder
- 5cm piece ginger, grated plus
- 10cm piece ginger finely shredded
- 5 garlic cloves, finely chopped
- 500g can chopped tomatoes
- 1tsp coriander seeds
- 1tsp ground turmeric
- 3cm piece cinnamon quill
- 4 whole cardamom pods
- 1tsp fennel seeds
- 1tsp cumin seeds
- 1tsp whole black peppercorns
- 1/3 cup (95g) thick Greek-style yoghurt, plus extra to serve
- Thinly sliced green chilli, coriander leaves and naan bread, to serve
- Heat oil in a saucepan over medium-low heat. Add onion and 1tsp salt and cook, stirring, for 20 minutes until softened and lightly coloured.
- Increase heat to medium, season lamb and cook, stirring, for 5-6 minutes until browned.
- Add chilli powder, grated ginger and garlic and cook, stirring for 2-3 minutes until fragrant.
- Add chopped tomatoes, then cover and cook for 45-60 minutes until meet is tender.
- Grind remaining spices in a mortar and pestle to a fine powder. Stir three-quarters of the spice mixture into the curry.
- Season and cook for a further 20 minutes or until the oil separates from the curry.
- Add yoghurt and remaining spice mixture and cook for 203 minutes to warm through.
- Garnish the curry with extra yoghurt, green chilli, coriander leaves and sliced ginger, then serve with naan bread.
Preparation time: 20 mins
Cooking time: 2 hours