- 2 onions, quartered
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 4 garlic cloves, finely crushed
- thumb-size piece fresh root ginger, peeled and very finely grated
- 2 tbsp Madras curry paste
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 cinnamon stick
- 6 green cardamom, bashed to break the shells
- 4 cloves
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
- 2 bay leaves
- 1 tbsp tomato purée
- 1kg lean leg of lamb, cut into generous cubes
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 150ml Greek yogurt
- chopped coriander, to garnish
Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.