Ingredients

20g

fresh ginger, peeled and chopped finely

garlic cloves (peeled and chopped finely)

3tbsp

organic vegetable oil

whole organic green cardamoms

whole black cardamoms (optional as a bit harder to get, but see www. steenbergs.co.uk)

curry leaves (or 1 bay leaf)

large onion, peeled and chopped finely

750-800g

diced lamb

½tsp

organic Fairtrade turmeric powder

1tbsp

organic coriander powder

1tsp

organic garam masala

½ tspsea

salt

medium tomatoes, pureed, or a tin of chopped tomatoes

500ml

water

Handful of fresh coriander leaves (cilantro), chopped finely

Method

Put the ginger and garlic in a pestle, with a teaspoon of water and mash to a paste with a mortar. Alternatively, you can use a small coffee grinder.
Heat the oil in a heavy-bottomed saucepan. Add the cardamoms, curry leaves (or bay leaf) and stir fry for 15 seconds, then add in the onion. Turn the heat down a bit and fry the onions until translucent and just turning brown at the edges; this will take about7 minutes.
Now add the lamb cubes and stir fry for 3 or so minutes, then add the ginger-garlic paste, spices and salt. Cook until the mixture is dry; this takes about 2 minutes.
Add the tomatoes, bring to the boil, then turn down the heat and simmer for 10 minutes. Add the water, bring to the boil, then lower the heat; cover and simmer for 45 minutes. Stir occasionally to ensure it does not stick, and add any water if you need to.
Just before serving, add the chopped coriander leaves and stir in.