- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 6 cloves
- 1 cinnamon stick, broken in half
- 4 bay leaves
- 2 medium onions, sliced
- 800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks
- 2 garlic cloves, crushed
- 4cm piece of fresh root ginger, peeled and cut into fine matchsticks
- 1 tbsp ground coriander
- ½ tsp cayenne pepper
- 1 tsp turmeric
- 2 medium potatoes, peeled and each cut into 4-6 chunks
- 400g can chopped tomatoes
- 150g carton low fat natural yogurt
- 2 tbsp chopped fresh coriander leaves
- STEP 1
Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
- STEP 2
Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
- STEP 3
Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
- STEP 4
If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.