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Ingredients

• 2 x 25mm cubes Ginger, coarsely chopped
• 8 Garlic cloves
• 4 tblsp plus 275ml Water
• 10 tblsp Vegetable oil
• 900 gm Lamb shoulder cut into 25 mm cubes
• 10 Whole cardamoms
• 2 Bay leaves
• 6 Whole cloves
• 10 Whole peppercorns
• 25 mm stick of Cinnamon
• 200 gm Onions, finely chopped
• 1 tsp Ground coriander seeds
• 2 tsp Ground cumin seeds
• 3 tsp Paprika mixed with 2 tsp Chili powder
• 1 1/4 tsp Salt
• 6 tblsp Plain yoghurt
• 1/4 tsp Garam masala
• Freshly ground black pepper

Method

Blend the ginger, garlic and 4 tblsp water in a liquidiser until smooth.

Heat the oil in a large pot and brown the meat cubes evenly. Set aside. Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same oil. Stir once and wait until the cloves swell (a few seconds. Put in the onions and stir fry for 5 minutes. Put in the ginger/garlic paste and stir fry for 30 seconds. Add the coriander, cumin, paprika/chili powder and salt and stir fry for another 30 seconds.

Add the meat cubes and stir fry for 30 seconds. Put in 1 tblsp of the yoghurt and stir fry for 30 seconds or until the yoghurt is blended in. Add the remaining yoghurt, 1 tblsp at a time, the same way. Stir fry for 3 to 4 minutes.

Add the remaining water and bring to a boil. Cover, turn heat to low and simmer for 1 hour. Stir every 10 minutes.

Uncover, turn the heat to medium and boil of some of the liquid to leave a thick sauce. Sprinkle the garam masala and black pepper and mix them in.

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