- 450g lean lamb fillet cut into 5cm (2 inches) squares, 1cm ( ½ inch) thick
- 80g ghee or 4tbsp vegetable, sunflower oil
- 4 5cm long cinnamon sticks
- 3 black cardamom pods
- 6 green cardamom pods
- 6 cloves
- 2 onions finely sliced
- 1 tbsp chopped coriander
- For the Marinade
- 200g plain yoghurt
- 1 ½ tsp red chilli powder
- 2 tsp coriander seeds roasted and ground
- 1 tsp cumin seeds roasted and ground
- ½ tsp turmeric
- 1 tsp crushed dried fenugreek leaves
- 3 tsp crushed garlic
- 2 tsp grated ginger
- 60g roughly chopped onion
- 1 tbsp tamarind concentrate
1.Place the lamb between sheets of cling film and beat flat with a meat hammer or rolling pin.
2. Grind the marinade ingredients to a fine paste either in a blender or food processor. Rub into the lamb, making sure the meat is well coated and leave for at least 30-40 minutes.
3. Melt the ghee or oil in a heavy bottomed pan,wide enough to take the meat in one layer,and add the cinnamon, both the cardamoms and the cloves. Allow them to sizzle for a few seconds, then add the onions. Fry until golden brown.
4. Remove the pan from the heat. Spread the flattened marinated meat evenly into the pan and add 225 ml water. Cover and cook the meat over a low- medium heat until tender.
5. Once the meat is tender, keep simmering over a low heat until all the liquid has evaporated and only the ghee or oil remains on the surface. Garnish with the chopped coriander. Serve with either chapatis or naan bread.