750 g lamb neck, fat trimmed and cut into chunks
225 ml Greek-style yoghurt
4 green chillies, cut into quarters lengthways and seeded
1 tbsp garam masala
4 cardamom pods
large bunch coriander chopped
1 onion, finely chopped
2 cm ginger piece, grated
2 garlic cloves, finely sliced
2 cups steamed rice to serve
- Heat the oven to 160C/fan. Tip the lamb, yoghurt, chillies, garam masala, cardamom, half the coriander, onion, ginger and garlic into a casserole with a tight fitting lid, add 100ml water, stir everything together and season well.
- Put a layer of parchment over the top, put the lid on and cook in the oven for 3 hours. Season again if necessary and stir through the remaining coriander. Serve with rice.