Sooka Masala Lamb

• 600g Leg of lamb, trimmed, washed & chopped into chunks

Spices to roast

• 2 tsp cumin seeds
• 4 tsp coriander seeds
• 2-4 dried whole red chillis
• 3cm stick of cassia bark
• 4 green cardamoms
• 3 cloves

Masala Sauce

• 4 tbsp oil
• 2 black cardamom 
• 2 large onions, finely chopped
• 5 cloves of garlic, finely chopped
• 2 tbsp ginger, grated
• 4 tomatoes, finely chopped
• 1 tsp turmeric
• 1 tsp salt
• Handful coriander, chopped

Method

1. To roast the spices place cumin, coriander, chillies, cassia, green cardamom, and cloves in frying pan and heat until they are fragrant and turn a shade darker. Transfer to a bowl and leave to cool.
2. Place the spices into a grinder and blitz to a fine powder.
3. Coat the meat with the spice mix and set to one side.
4. Heat oil and add the black cardamom then add the chopped onion and garlic. Fry on a high heat and reduce and cook gently until they turn a dark golden brown colour.
5. Add the ginger, turmeric, tomatoes and stir. Allow the tomatoes and onions to melt together creating a thick masala paste.
6. Add the spiced meat and salt then fry for 5 minutes.
7. Reduce the heat to the lowest setting and place the lid on the pan. Leave it to cook in its own juices for 40-50 minutes stirring occasionally until the meat is soft and tender. 
8. When the meat is cooked through increase the heat and fry or 'bhun' for 5 minutes until the sauce thickens and starts to cling to the meat.
9. Throw in the chopped coriander to serve.