Ingredients
400g lamb (marinated with 1 1tbsp yoghurt, 1tbsp vinegar, 1 tsp turmeric, 1 tsp salt & Kashmiri chilli)
4 tbsp vegetable or sunflower oil
Whole spices (2 sticks cinnamon,2 black cardamoms,2 bay leaves, 1 star anise, 1 dried chilli)
1 chopped Onion, 3 minced garlic, 1 tsp ginger paste, 1 green chilli
400g Italian Whole peeled canned tomatoes
250 ml warm water
1 potato, cut into cubes
1 tsp Ground spices (turmeric, cumin, coriander, black pepper, cardamom, Kashmiri red chilli powder, mutton masala)
2 Dried fenugreek leaves
½ tsp garam marsala, handful fresh coriander, ½ tsp ginger and 1 mild green chilli to finish
Directions
Step 1
Marinate the lamb with yoghurt, a splash of vinegar, turmeric, salt and Kashmiri chilli powder. Mix well and leave for at least 30 minutes, or longer if time allows.
Step 2
Heat a generous amount of oil in a heavy-based saucepan over medium heat. Add the whole spices (cumin, coriander, cinnamon, black cardamom, star anise and dried chilli). Let them sizzle for a few seconds until fragrant.
Step 3
Add the chopped onions and cook until golden brown. In the meantime, pound the garlic, ginger and green chilli, add to the fried onion, then cook for another 2–3 minutes.
Step 4
Add the marinated lamb and cook over a medium-high heat, stirring regularly, until the lamb is sealed and starts to take on colour.
Step 5
Add the ground spices - turmeric, cumin, coriander, black pepper, cardamon and mutton masala - and lower the heat. Stir well and cook for a couple of minutes, adding a small splash of warm water if needed to prevent the spices from catching.
Step 6
Pour in the Italian whole peeled tomatoes and cook uncovered, stirring regularly, until the tomatoes break down and the masala becomes thick, rich and glossy.
Step 7
Add the Kashmiri chilli powder and the potato cubes and pour in the warm water. Sprinkle with the chopped dried fenugreek leaves. Bring everything to a gentle simmer, then cover with a lid and cook on a low heat for around 45 minutes, or until the lamb is tender. Stir occasionally and add a little more warm water if needed.
Step 8
Once the lamb is tender and the sauce has reduced and thickened, add the garam masala, stir and finish with freshly chopped coriander and fine strips of fresh ginger. Serve hot with roti, naan or steamed basmati rice.