Serves 4

 

A moderately spiced curry from Kashmir in the North of India. This is an area which is fmous for its aromatic and sumptuous curries!

1 TBS peanut oil

1 (2 inch) cinnamon stick

5 whole cardamom pods slightly bruised

3 dried bay leaves

4 whole cloves

1 onion, peeled and chopped

600g lamb neck filet, trimmed and cubed

2 cloves garlic, peeled and minced

1 2-inch piece of fresh ginger-root, peeled and grated

100g fat free natural yogurt (scant half cup)

1 bunch fresh coriander, leaves and stems separated

1 red chili, seeded and finely chopped

2 tsp coriander seeds, toasted and ground

2 tsp cumin seeds, toasted and ground

1 tsp black peppercorns, coarsely ground

2 tsp paprika

1 tsp ground turmeric

2 tsp garam masala

2 TBS tomato puree (tomato paste)

400ml water (14 fluid ounces)

First make the paste.  Put the coriander stalks, tomato puree, red chili, corander seeds, cumin seeds, peppercorns, paprika, turmeric and garam masala into a small food processor.  Blitz to smooth.

Heat the oil in a large saucepan. Add the cinnamon stick, cardamom pods, bay leaves, and cloves.  Fry for 2 minutes until very fragrant.  Add the onion and lamb.  Stir fry for 4 to 5 minutes.  Add the garlic and ginger root.  Cook for a few minutes longer.  Stir in the curry paste and cook for a few minutes longer. Add the water, bring to the boil, then cover and simmer over low heat for 40 to 50 minutes until the meat is tender.  Stir in the yogurt. Garnish with the coriander leaf and serve.