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For the spice paste
- ½ tablespoon vegetable oil
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 teaspoons mustard seeds
- ¼ teaspoons fennel seeds
- ½ teaspoon dried chilli flakes
- 4 tablespoons water
For the curry
- 3 tablespoons ghee or clarified butter
- 2 large onions, sliced
- 6 cloves garlic, crushed
- 85g root ginger, peeled and finely chopped
- 8 green cardamom pods, crushed
- 3 fresh green chillies, seeds removed and finely chopped
- 2 x 400g can chopped tomatoes in juice
- 4 tablespoons tomato purée
- 1 teaspoon salt
- 1kg lamb leg meat, cut into 4cm chunks
- 300ml vegetable stock or water
- 2 teaspoons garam masala
- 6 tablespoons fresh coriander, roughly chopped
- 6 tablespoons natural yoghurt
- Heat the oil in the casserole, add the spices for the spice paste and fry over a medium heat for 1-2 minutes until the seeds begin to pop, stirring occasionally so they do not catch and burn.
- Once cooled grind the spices to a paste with a pestle and mortar or in a small blender, add the 4 tablespoons of water to loosen the mix. Reserve for later.
- Heat the ghee or clarified butter in the casserole and fry the onions for 3-4 minutes until softened, add the garlic, ginger, cardamom pods, and fresh chilli and continue to fry for 1 minute more.
- Add the canned tomatoes, tomato purée and salt then stir in the spice mix. Cook for 2-3 minutes without the lid, stirring occasionally.
- Add the meat to the sauce and cook for 1 minute. Add the stock or water, put on the lid and simmer, uncovered, over a low heat for 1¼ to 1½ hours until the meat has become tender and the sauce has reduced and thickened nicely. Stir the curry occasionally during this time.
- Stir in the garam masala, half the fresh coriander and adjust the seasoning to taste.
- Continue to simmer for approximately 5 minutes without the lid, stirring occasionally until the sauce has become a thick coating consistency.
- Serve the curry with the yoghurt spooned over and the remaining fresh coriander.
- If you prefer a milder heat reduce the amount of fresh green chilli used, for hotter curries include the chilli seeds.