2 garlic cloves, crushed
2 tsp ginger finely grated
1½ tsp mild chilli powder
700 g lamb neck fillet, in chunks
2 onions, roughly chopped
1 stick cinnamon
6 green cardamom pods, squashed
4 cloves, ground
1 tsp ground cumin
2 tsp ground coriander
1 tsp paprika (not smoked)
2 bay leaves
1½ tbsp tomato purée
450 ml chicken stock
100 ml full-fat natural yoghurt
A few leaves coriander, chopped
Rice and Indian breads to serve
- Mix the garlic, ginger and chilli powder and toss with the lamb. Chill for a couple of hours or overnight if you want.
- Put the onions in a small food processor with a splash of water and whizz to a purée. Heat 1 1/2 tbsp oil in a large pan with a lid. Add the cinnamon and cardamom and cook for 2 minutes. Add the onion purée with a large pinch of salt and cook for 4-5 minutes until the paste thickens. Add the rest of the spices and the bay leaves, cook for a minute then add the lamb and marinade, cook until opaque and browned.
- Add the tomato purée and stock and bring to a simmer. Put a lid on and simmer for 1½ hours or until the lamb is tender. Add the yoghurt and simmer for 5 minutes. Finish with some coriander.
- To freeze, cool then transfer to freezer bags or freezer-proof containers. Defrost in the fridge overnight then reheat in a microwave or pan until piping hot. Serve with rice and breads.