Directions

1In a frying pan add the cardamon, cloves, cinnamon stick, coriander seeds and cumin seeds. Dry roast these on medium/flame stirring continuously. You need to release the oils from the whole spices and not burn them. This process will take around 2 minutes. A little smoke may start appearing as the spices start releasing their oils but keep stirring and the colour of the spices will change to a deeper colour. Once you get to this stage remove the spices into a bowl and allow to cool. Put the cooled spices into a pestle and mortar or a spice grinder and blend into a powder. Mix the Kashmiri chilli powder into the powder and set aside.

2In a mixing bowl whip your yoghurt so it's smooth and glossy add the powdered spices and mix throughly.

3Add the spice blend to the yoghurt and mix throughly. (Have a little taste of this spicy yoghurt mixture it's amazing!!!)

4Add the lamb and coat all the pieces with the yoghurt mixture and put it in the fridge to marinade for 6-12 hours. Go to the next stage after the marination is complete.

5In a large saucepan add the oil and heat on high flame add the sliced onions, salt and cook until they're a deep brown colour, this should take 8-10 minutes. Add the ginger and garlic and cook for a further 2 minutes.

6Add the marinated lamb to the onions and continue to cook on a high heat for 10 minutes. Add the turmeric and pureed tomatoes and mix well.

7Reduce the heat to medium/low and cover the pan with a lid, let the meat simmer for 30 minutes and stir every 3-4 minutes.

8Increase the heat to medium and continue to cook. Stir the lamb mixture frequently and as the moisture from the pan starts to evaporate you'll have to mix continuously. This process will take around 12-15 minutes. Once you find the moisture has evaporated and the concentrated masala starts to catch the bottom of the pan, remove it from the heat. Stir in the fresh coriander and serve with raita, hot paratha or naan.