Peshawar Lamb Curry

Serves 4

Ingredients:
1lb 5oz/600g Boneless Shoulder or Leg of Lamb, cut into 1 inch cubes
4 tbsp Sunflower Oil
1 Cinnamon stick
5 Green Cardamom pods, bruised
5 Cloves
2 Bay Leaves
1 Large Onion, finely chopped
2 tsp Ginger Purée
2 tsp Garlic Purée
1 tbsp Tomato Purée
1 tsp Ground Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
125g/4oz Thick Set Natural Yogurt
2 tsp Corn Flour
1 tsp Chilli Powder
150ml/5fl oz Warm Water
1 tbsp Chopped Fresh Mint Leaves
2 tbsp Chopped Fresh Coriander Leaves

1 In a saucepan, heat the oil over a low heat and add the cinnamon, cardamom, cloves and bay leaves.  Let them sizzle for 25-30 seconds.

2 Add the meat, increase the heat to medium-high and cook until the meat begins to brown.

3 Add the onion, ginger and garlic purées, cook for 5-6 minutes, stirring regularly, then add the tomato purée, turmeric, ground coriander and cumin.  Continue to cook for 3-4 minutes.

4 Mix together the yogurt, flour and chilli powder and add to the meat. 

5 Reduce to a low heat, add the warm water, cover and simmer, stirring to ensure the sauce does not stick to the base of the pan for 45-50 minutes, or until the meat is tender. Simmer uncovered, if necessary, to thicken the sauce to a desired consistency.

6 Stir in the fresh mint and coriander and remove from the heat.

Serve with Indian bread.

Enjoy!