1.5kg lamb, either chops from the loin or shoulder steaks, chopped into 1-inch pieces
1 tbsp of salt
2 large onions, finely sliced
1 tbsp of ginger, minced
1 tbsp of garlic, minced
1 tsp panch poran, (Bengali five spice)
4 cloves
1/2 tsp black peppercorns
6 cardamom pods
1 cinnamon stick
2 bay leaves
1 star anise
1 black cardamom pod
5 tbsp of vegetable oil
1 1/2 tbsp of ground cumin
2 tbsp of ground coriander
1 tbsp of chilli powder
1 tbsp of Kashmiri chilli powder
1 tsp garam masala
2 tsp turmeric
2 large tomatoes, chopped
1 red pepper, chopped into large chunks
6 green chillies
2 tbsp of coriander, chopped
Method
1
Add the lamb, onions, ginger, garlic and whole spices to a large saucepan. Cover and cook over a medium heat for 30 minutes, stirring occasionally. After 30 minutes, stir in the oil and cook for a further 10 minutes
2
Add the ground spices to the pan along with 50ml water and mix through. Cover and cook for another 10 minutes, checking and stirring periodically to ensure it doesn’t burn
3
Add 250ml water along with the pepper, tomatoes and chillies and stir gently. Cover and cook for 10 minutes. Stir and add 300ml water, lower the heat to medium-low or a gentle simmer and cook another 20–25 minutes, stirring occasionally. You’ll know the meat is done when a fork pierced though goes in easily
4
To finish the dish, add 50ml water and the chopped coriander and cook 5 minutes over a low heat. Turn off the heat and serve with plain rice and a side salad of tomato, cucumber and red onions