Ingredients
Method
First combine together all the ingredients for the yoghurt mixture and set aside.
Using a large heavy-bottomed pan, heat three tablespoons of the ghee/oil over a medium-high heat until hot. Add the cloves, green and black cardamom pods, bay leaves and approximately four of the soaked dried chillies. Once they begin to crackle and change colour add the onions along with the garlic-ginger paste. Continue to saute until the mixture turns a pale almond brown. Now add the meat and cook, stirring continuously over a high heat for approximately five minutes, then add the rest of the soaked dried chillies.
Continue to cook for a further ten minutes or so, or until all the liquid has evaporated and the meat starts to brown. Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely. Pour in the lamb stock/water along with the tomato puree.Bring to the boil, cover and simmer for approximately 30-40 minutes until tender.
Once the meat is done, remove from the heat and keep warm.
Using a small frying pan, heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the lamb.
Finally add the lemon juice and the chopped coriander and adjust seasoning.
For more information on the spices used in Reza's recipes, look inside our Indian spice box.
