50 gms oil
100 gms finely chopped onion
5 small ground cardamoms; tsp ground turmeric; 1 tsp chilli powder; 1 tsp ground cumin;
1 tsp paprika; 1 tsp ground coriander.
150 ml natural yoghurt
100 gms (tinned) chopped tomatoes
500 gms diced lamb.
For the Masala
15 gms fresh ginger root (grated)
6-7 peeled cloves of garlic
1 blade Mace
Under a tsp ground nutmeg
1 tblspn poppy seeds
50 gms almonds
2 large cardamoms
Pinch of saffron (optional)
Make the paste first.
Grind the ginger, garlic, mace, nutmeg, cloves, poppy seeds, peppercorns, almonds, large cardamoms, & saffron with a little water to make a fine paste.
Heat the oil in a pan and gently fry onions until light brown.
Add the small ground green cardamoms and stir in the Masala paste.
Gently fry for 2 mins. Do not burn.
Add the turmeric, chilli powder; cumin; paprika; and coriander, and fry for a further 1-2 mins.
Stir in the yoghurt and the chopped tomatoes, Lamb and pinch of salt.
Cook over a gentle heat for approx. 40-50 mins.