Serves 4
garlic cloves 3, peeled
ginger 3cm piece, peeled and chopped
green chillies 3, roughly chopped
onion 1 large, roughly chopped
oil 2 tbsp
lean lamb leg 600g, trimmed of fat
black mustard seeds 2 tsp, toasted
cumin seeds 3 tsp, toasted
cloves 2, ground
turmeric powder 1 tsp
tomatoes 400g, chopped
chicken stock 200ml
lemon 1, juiced
salt to season
coriander to serve
Purée the garlic, ginger, chillies and onion together in a food processor. Heat the oil in a casserole. Brown the lamb and scoop out. Fry the spices in the same pan for 2 minutes then add the onion purée and cook for 3-4 minutes. Add the lamb with the tomatoes and stock. Stir, cover and cook for 1 hour. Season to taste. Stir in the lemon juice and coriander before serving.