Peshawar-style lamb curry PreviousNext Main DishVery Easy1 h 10 m Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 1 libra 5 ounces/600g Boneless Shoulder or Leg of Lamb, cut into 1 inch cubes 4 tablespoons Sunflower Oil 1 Cinnamon stick 5 Green Cardamom pods, bruised 5 Cloves 2 Bay Leaves 1 Large Onion, finely chopped 2 teaspoons Ginger Purée 2 teaspoons Garlic Purée 1 tbsp Tomato Purée 1 teaspoon Ground Turmeric 1 teaspoon Ground Coriander 1 teaspoon Ground Cumin 125g/4 ounces Thick Set Natural Yogurt 2 teaspoons Corn Flour 1 teaspoon Chilli Powder 150ml/5fl ounces Warm Water 1 tablespoon Chopped Fresh Mint Leaves 2 tablespoons Chopped Fresh Coriander Leaves View the directions