- 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
- 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
- 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.
- Place the spices into a grinder and blitz to a fine powder.
- Coat the meat with the spice mix and set to one side.
- 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.
- Add the ginger, turmeric, tomatoes and stir. Allow the tomatoes and onions to melt together creating a thick masala paste.
- Add the spiced meat and salt then fry for 5 minutes.
- 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.
- 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.
- Throw in the chopped coriander to serve.