800g boned shoulder of lamb, cut into 2.5cm pieces
150g natural yogurt
2 tbsp ground almonds
1 large onion, roughly chopped
2.5cm piece fresh ginger, grated
5 garlic cloves
5 tbsp vegetable oil
5 cardamom pods
2 bay leaves
½ cinnamon stick
1 tsp red chilli powder
1 tbsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
2 tbsp tomato purée
227g can chopped tomatoes
Handful fresh coriander leaves, chopped
1. Marinate the lamb in a bowl with the yogurt and almonds for at least 2 hours or overnight. In a food processor, whizz the onion, ginger and garlic into a paste.
2. Heat the oil in a large, heavy-based pan over a medium heat. Add the cardamom, bay leaves, cloves and cinnamon and cook for 30 seconds. Add the onion paste and cook for 10 minutes until the onions are golden.
3. Add the lamb and marinade and cook for about 30 minutes, stirring frequently, until the meat is browned. Keep stirring to stop it sticking. Add a splash of water if it gets really dry.
4. Add the powdered spices, tomato purée and a splash of water, and cook for 2 minutes. Add the chopped tomatoes and cook for 10 minutes. Season well and stir in the chopped coriander, then serve with basmati rice cooked with a little saffron added to the water, and naan bread.
- To freeze, cool the finished curry, minus the coriander, and freeze in a sealed container for up to 3 months. Defrost, reheat until piping hot and garnish.
- The peachy flavours of fruity viognier are spot on with the rich tomato of this spicy sauce.