2 brown cardamom pods
8 green cardamom pods
1 cinnamon stick (about 5cm in legth)
2 dried bay leaves
2 tsp cumin seeds
chilli powder, to taste
8 large garlic cloves
25 g ginger, peeled and cut into large pieces
5 tbsp vegetable oil
800 g diced leg of lamb
300 g natural yoghurt
3 tsp ground coriander
2 tsp ground fennel seeds
¾- 1 tsp garam masala
2 tbsp almond meal
1 handful fresh coriander, chopped
naan bread, to serve
- Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
- In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
- Give the yoghurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yoghurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yoghurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
- Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
- Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the almond meal and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.