A vibrant, fiery dish that offers a gorgeous alternative to the more traditional madras. Here at Spice Kitchen, we love it with extra heat!
- 300g natural yoghurt
- 2 tsp cumin seeds
- 3 tsp ground coriander
- 3 tsp red chilli powder
- 2-3 tsp salt
- 4 tbsp ghee (or butter) 1 tsp cloves
- 2 bay leaves
- 5 green cardamom pods
- 3 black cardamom pods
- 7 tbsp chopped garlic
- 2 large onions, chopped
- 800g diced lamb
- 15 dried red chillies, soaked in warm water
- 700ml water
- Juice of 1 lemon
- Chopped coriander to garnish
- Whisk the yoghurt until smooth, mix with the spices and salt and set aside.
- Heat the ghee (or butter) in a large pan and add the cloves, black and green cardamom pods and bay leaves.
- Once they sizzle, add the onions and garlic and sauté until golden.
- Add the lamb and fry on high heat until browned all over.
- Add the soaked dried chillies together with the yoghurt mix and cook until most of the liquid has evaporated.
- Pour in the water and cook on medium heat until the lamb is tender. We recommend you cook for an hour before checking the meat, and if not soft and tender, add another 30 minutes.
- Serve with rice or naan and the chopped coriander garnish.