1 1/4 pounds lean lamb fillet or leg
2 teaspoons fresh root ginger, peeled and chopped
2 garlic cloves, crushed
1/4 pint natural yogurt
12 cardamom pods
2 tablespoons sunflower or vegetable oil
2 large onions, cut into wedges
1 cinnamon stick, halved
1 teaspoon ground turmeric
1 teaspoon cumin seeds
2 bay leaves
2 teaspoons medium curry paste
1 (7-ounce) can chopped tomatoes
3/4 pint chicken stock or lamb stock
1 1/4 pounds potatoes, cut into small chunks
3 tablespoons chopped coriander leaves
salt and pepper
naan bread or rice, to serve
Cut the lamb into small chunks, discarding any fat. Put the lamb, ginger, garlic and yogurt in a heavy-based frying pan and heat until bubbling. Reduce the heat, cover the pan and simmer gently for 20 minutes.
Meanwhile, open the cardamom pods by gently pounding them with the end of a rolling pin to expose the seeds. Heat the oil in a saucepan, add the cardamom seeds, onions, cinnamon, turmeric, cumin and bay leaves and fry gently for 5 minutes. Add the lamb mixture, curry paste, tomatoes and stock and bring to a simmer. Cover and cook for 15 minutes until the lamb is tender and the sauce has thickened slightly.
Add the potatoes to the pan and cook, covered, for a further 15 minutes until they are tender.
Leave the mixture to cool, then stir in the chopped coriander. Chill in the refrigerator for up to 24 hours.
To serve, transfer the mixture to a large saucepan and simmer gently, covered, for about 25 minutes until very hot. Serve with naan bread or rice.
Excerpted from One Pot edited by Nicola Hill and Charlotte Wilson with permission from Octopus Publishing Group Ltd. copyright © 2005.