* 675g (1 1/2 lb) lean lamb e.g. leg
* 3 cardamom pods
* 1 cinnamon stick or 1 x 2.5ml spoon (1/2 teaspoon) ground cinnamon
* 1 x 2.5ml spoon (1/2 teaspoon) chilli powder
* 1 x 2.5ml spoon (1/2 teaspoon) turmeric
* 1 x 5ml spoon (1 teaspoon) ground coriander
* 1 x 5ml spoon (1 teaspoon) ground cumin
* 1 x 150g (5 oz) carton natural yogurt
* 225g (8 oz) onion, peeled and roughly chopped
* 2 cloves garlic, peeled
* 1 x 5cm (2 inch) piece of fresh root ginger, peeled
* 1 x 400g (14 oz) can tomatoes
* 2 x 15ml spoons (2 tablespoons) oil
* 25g (1 oz) Stork margarine
* 2 x 5ml spoons (2 teaspoons) garam masala
* 2 x 5ml spoons (2 teaspoons) paprika
* 1 x 15ml spoon (1 tablespoon) chopped fresh coriander
OVEN: Pre-heat to very moderate (160°C,325°F,Gas No.3)
1. Trim lamb and cut into cubes.
2. Mix together the first six spices with the yogurt and pour over the meat. Add salt Stir well so that meat is well coated.
3. Leave in a cool place to marinate for at least 6 hours, or preferably overnight.
4. Place onion, garlic, ginger and tomatoes in a blender and puree until smooth.
5. Heat the oil and Stork in a saucepan and add the onion puree mixture. Cook for 20 minutes, simmering and stir occasionally. Add salt to taste.
6. Place the lamb and yogurt mixture in another saucepan and cook over a low heat for 25 minutes, stirring occasionally to prevent sticking. Add a little salt to taste.
7. Add the onion and tomato mixture to the lamb and cook gently for a further 30 minutes until the meat is tender, Alternatively, place in the pre-heated oven for about 1 hour. If the curry gets too dry, add a little water.
8. Stir in the garam masala, paprika and coriander. Mix well and cook for a further 5 minutes. Place in a serving dish and serve with rice, poppadoms etc.
Preparation time: 20 mins
Cooking time: 1 hr 15 mins-1 hr 45 mins depending upon cooking method.