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Ingredients

    • 700g (1½lb) lean, diced New Zealand Lamb (from any cut)
    • 8 cloves of garlic, peeled
    • 15ml (1tbsp) chopped fresh ginger
    • 50g (2oz) blanched almonds
    • 100ml (3fl oz) vegetable oil
    • 10 whole cardamom pods
    • 6 whole cloves
    • 25mm (1in) stick of cinnamon
    • 225g (½lb) onions, finely diced
    • 5ml (1tsp) ground coriander
    • 10ml (2tsp) ground cumin
    • 2.5ml (½tsp) cayenne pepper
    • 5ml (1tsp) salt
    • 140ml (¼pt) water
    • 285ml (½pt) single cream
    • 2.5ml (½tsp) garam masala

Hints & Tips

To serve: basmati rice, bread or any vegetable is ideal, but a real treat is to have a bowl of tomato and onion relish on the side

Instructions

1. Puree the garlic, ginger and almonds with a little water.

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

3. Put the cardamom, cloves and cinnamon into the same pan, heat through, then add the onions and cook until brown.

4. Reduce heat, add the puree, coriander, cumin and cayenne, stir and fry for 5 minutes.

5. Add the meat, salt and water, bring to the boil, add the cream, reduce the heat, cover and simmer for 1 hour, or until lamb is tender. Remove any fat that comes to the surface.

6. Sprinkle on garam masala.