- 3 tbsp. vegetable oil
- 1 kg deboned lamb leg, cubed
- 6–8 cloves
- 6 green cardamom pods
- 2 bay leaves
- 5 dried red chillies, each broken into 2–3 pieces
- 2 large onions, thinly sliced
- 8 garlic cloves, crushed
- 3 tbsp. grated fresh ginger
- 4 tbsp. tomato paste
- 1 tsp cumin seeds
- 225g Greek yoghurt
- 2 tsp ground coriander
- 2 tsp chilli powder
- salt to taste
- 500ml beef stock
- juice of 1 lemon
- 2 tbsp. chopped coriander leaves
Heat the oil in a heavy-based pan over medium heat. When hot, add the lamb cubes and sauté until browned. Remove once browned on all sides and set aside.
Add the cloves, cardamom, bay leaves and half the chillies to the same pot. Sauté the spices until they begin to change colour and crackle, and then add the onions, garlic and ginger.
Return the meat to the pot and cook for 5 minutes, stirring continuously. Add the remaining chillies and half the tomato paste, reduce the heat and cook for a further 10 minutes.
Meanwhile, in a separate pan, dry-fry the cumin seeds over medium heat until they start to change colour and you begin to smell the aromatic scent.
In a small bowl, mix together the yoghurt, dry-fried cumin seeds, ground coriander, chilli powder and salt.
Add the yoghurt mixture into the lamb and cook for a further 15 minutes or until all the yoghurt has been absorbed.
Now add the remaining tomato paste and beef stock, bring to the boil, and then reduce heat and simmer for 40–60 minutes or until tender.
Remove from the heat. Stir in the lemon juice, season to taste and serve sprinkled with the freshly chopped coriander leaves.