Peshawar-style lamb curry

Ingredients

• 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

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Preparation

• In a saucepan, heat the oil over a low heat and add the cinnamon, cardamom, cloves and bay leaves. Let them sizzle for 25-30 seconds.
• Add the meat, increase the heat to medium-high and cook until the meat begins to brown.
• Add the onion, ginger and garlic purées, cook for 5-6 minutes, stirring regularly, then add the tomato purée, turmeric, ground coriander and cumin. Continue to cook for 3-4 minutes.
• Mix together the yogurt, flour and chilli powder and add to the meat.
  
• Reduce to a low heat, add the warm water, cover and simmer, stirring to ensure the sauce does not stick to the base of the pan for 45-50 minutes, or until the meat is tender.
• Simmer uncovered, if necessary, to thicken the sauce to a desired consistency. Stir in the fresh mint and coriander and remove from the heat.
• Serve with Indian bread.

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