Ingredients:
• 3 tablespoons oil
• 1 cinnamon stick
• 6 green cardamom pods , lightly bruised
• 4 cloves
• 1 large onion , finely chopped
• 3 cloves garlic , finely minced
• 1 tablespoons ginger , finely grated
• 8 oz tomato sauce
• 1 tsp salt
• 1.5lb boneless lamb shoulder , cut into 3cm/1.2″ cubes
• 3.5 cups chicken stock
Spices:
• 2 tablespoons paprika
• 1/2 teaspoon Kashmiri chili powder
• 4 teaspoons ground coriander
• 4 teaspoons ground cumin
• 2 teaspoons turmeric powder
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoon garam marsala
• 1 teaspoon fennel powder
• 1 teaspoon garlic powder
Garnish:
• 1/2 cup Greek yogurt
• 1/4 cup cream
• chopped coriander leaves
• basmati rice
Directions:
• Heat oil over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 10 minutes, stirring frequently.
• Add the garlic and ginger, cook for 1 more minute.
• Add spices and cook for 30 seconds.
• Add lamb and cook for 5 minutes.
• Add tomato sauce, salt, and broth. Stir and bring to simmer.
• Cover with a lid, adjust heat to medium low.
• Cook 1 hour 45 minutes, giving it an occasional stir.
• Remove lid, discard the cloves, cinnamon stick, and green cardamom pods.
• Stir in the yogurt and cream.
• Serve with basmati rice, naan, sprinkled with fresh coriander leaves.
