- 6 whole cloves
- 2 cinnamon sticks – broken in two
- 1 dsp spoon coriander seeds
- 1 dsp whole black peppercorns
- 2 bay leaves
- 5 whole green cardamom
- 1 tbsp coriander powder
- 1 dsp cumin powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 large white onion – peeled & quartered
- 50 g vegetable oil
- 1 tbsp fresh ginger & garlic – finely grated
- 1 tbsp tomato purée
- 400 g tomato passata
- 100 g natural yoghurt
- 1/2 tsp salt
- 1 tsp sugar (optional)
- 100 g water – as required
- 1 k lean leg lamb – boned, trimmed & diced
- 1 handful fresh coriander – roughly chopped
- Place cloves, cinnamon sticks, coriander seeds, black pepper corns, bay leave and green cardamom seeds into mixing bowl and grind 40 sec/speed 10. Transfer to a suitable container.
- Add onion and 5 seconds / Speed 5. Add the vegetable oil to your mixing bowl and cook for 5 min/110oC/speed 1 until the onions take on a little colour. Add the ginger and garlic and cook for 1 min/110oC/speed 1 without MC.
- Add tomato purée, passata and yoghurt and cook for 10 min/110oC/speed 2, placing simmering basket instead of measuring cup onto lid to help prevent splashing.
- Add salt, sugar and the reserved ground spices and powdered spices and cook 2 min/110oC/speed 2.
- Add the diced lamb into mixing bowl, insert measuring cup and cook on REVERSE 30-45 min/95oC/speed 2, adding a little stock or water if necessary.
- Check the lamb to make sure that it is nicely tender, if not, then cook for another 15 minutes or so until cooked to your liking.
- When cooked, check seasoning and consistency and serve sprinkled with a little garam masala and chopped, fresh coriander.
- You can also use diced shoulder of lamb, however this will take a little longer to cook and become tender.
- Serve with steamed basmati or pilau rice.
- Serve with plain yoghurt if you wish to reduce back the intensity of the heat.
- To increase the heat, add half a teaspoon of chilli flakes at stage 3.