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Ingredients

    • 700g (1½lb) lean, diced New Zealand Lamb (from any cut)
    • 50g (2oz) fresh ginger, diced
    • 1 whole head of garlic, peeled
    • 285ml (½pt) water
    • 150ml (¼pt) vegetable oil
    • 10 whole cardamom pods
    • 1 bay leaves
    • 6 whole cloves
    • 10 whole black peppercorns
    • 1x2.5cm (1inch) stick cinnamon
    • 225g (½lb) onions, finely chopped
    • 5ml (1tsp) ground coriander
    • 10ml (2tsp) ground cumin
    • 30ml (2tbsp) bright red paprika
    • 10ml (2tsp) cayenne or chilli powder
    • 5ml (1tsp) salt
    • 150ml (¼pt) natural yoghurt
    • 2.5ml (½tsp) garam marsala
    • Freshly ground black pepper

Hints & Tips

To serve: Boiled potatoes, rice and any chutney would be delicious.

Instructions

1. Puree the garlic and ginger with a little of the water.

2. Brown the meat in the hot oil, remove and set aside.

3. Add the cardamom, bay, cloves, peppercorns and cinnamon to the hot oil, stir once, then add the onions and cook until soft.

4. Add the puree, coriander, cumin, paprika, cayenne or chilli and salt. Stir fry for 1 minute.

5. Add the meat, and slowly the yogurt, blending as it is added, topping up with the remaining water. Bring to the boil, reduce heat, cover and simmer, for 1 hour, stirring frequently.

6. Remove cover, and if necessary boil away excess liquid. Any fat that collects can be spooned off

7. Sprinkle with garam marsala and ground black pepper and mix in well.

Note:  At step 5, the lamb could be baked covered in a pre-heated oven for 1 hour, then finished as above.