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Introduction

This is a great Friday night supper dish where everyone can dig in. Lovely served with pilaf rice and naan bread.

Method

Directions:

  1. Pre-heat oven to 150C, 300F, gas mark 2
  2. Warm a heavy based ovenable pan over a high heat and add oil
  3. When oil is hot, brown the diced lamb evenly
  4. Remove the meat and set to one side
  5. Turn the heat down and add the cardamom seeds, cloves, peppercorns and cinnamon
  6. When the spices begin to pop add the onions and red chilli
  7. Cook until the onions begin to soften
  8. Add a little more oil if you think it is needed
  9. Using a pestle and mortar puree the ginger and garlic with the water
  10. Add them to the softened onion and chilli and cook for 1 minute
  11. Stir in the cumin, paprika, chilli powder and tomatoes
  12. Cook until tomatoes begin to soften
  13. Place the diced lamb back into the pan, add the stock and stir well
  14. Cover and cook in the oven for approx. 1 ½ - 2 hours, stirring occasionally until the meat is tender and the sauce thickened
  15. Add seasoning if required
  16. Remove the diced lamb carefully with a slotted spoon and set aside. Also remove the cinnamon stick
  17. Add the yoghurt to the remaining sauce and mix well
  18. Pass through a sieve and return the meat to the sieved sauce
  19. Garnish with fresh coriander of required.

Gaynor's Tip: This is a great Friday night supper dish where everyone can dig in. Lovely served with pilaf rice and naan bread.

Source: Resident Food Farmison Blogger Gaynor Mairs