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03 June 2014,16:06 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a medium- sized, heavy-based saucepan over a medium heat. Add the onion, ginger and garlic and cook, stirring frequently, for 5 minutes, or until lightly coloured.
  • Remove from the heat and squeeze out as much excess oil as possible from the onion mixture by pressing against the side of the saucepan.
  • Transfer the onion mixture to a blender or food processor with the tomatoes and their juice, blend to a puree and set aside.
  • Return the saucepan to a low heat and add the remaining oil. Add the cardamom pods and bay leaves and leave to sizzle gently for 20 seconds, then add the ground coriander, turmeric and chilli powder.
  • Cook, stirring, for 1 minute, then add the tomato mixture. Increase the heat to medium and continue to cook for 10 minutes, until the oil separates from the spice paste, reducing the heat to low towards the last 2 minutes.
  • Add the lamb and increase the heat slightly. Cook, stirring, until the meat changes colour.
  • Put the yogurt and gram flour in a bowl and beat together with a fork or wire whisk until smooth. Reduce the heat slightly and stir the yogurt mixture into the meat mixture.
  • Add the salt and tomato puree. Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally.
  • Add the water and bring it to a slow simmer. Re-cover and cook for a further 20 minutes, until the meat is tender.
  • Melt the ghee in a small saucepan over a low heat, add the garam masala and nutmeg and cook, stirring, for 30 seconds.
  • Pour the spiced butter over the curry and stir in half the chopped fresh coriander.
  • Remove from the heat and serve garnished with the remaining fresh coriander, accompanied by naan or plain boiled basmatic rice.



  • 5 tablespoon Cooking oil
  • 2 large onion, roughly chopped
  • 2-inch piece fresh root ginger, peeled and roughly chopped
  • 8 large garlic cloves, roughly chopped
  • 500 grams canned tomatoes
  • 5 brown cardamom pods
  • 4 bay leaves
  • 2 tablespoon ground coriander
  • 2 teaspoon ground turmeric
  • 2 teaspoon chilli powder
  • 1 kg boned leg of lamb, cut into cubes
  • 300 grams natural yogurt
  • 4 teaspoon gram flour
  • 2 teaspoon salt, or to taste
  • 2 tablespoon tomato puree
  • 2 teaspoon ghee
  • 2 teaspoon garam masala
  • 1 teaspoon ground nutmeg
  • 4 tablespoon chopped fresh coriander leaves

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