A nice winter dish. Here is a video of a Bangladeshi version

Ingredients

• 1kg lamb, shoulder or leg, cut into biggish cubes 2cm
• 3 Tbsp Oil or Ghee or Clarified Butter
• 4 Green Cardamom
• 1 Cinnamon sticks
• 1 Bay leaf
• 2 sliced or diced Onions
• 6 Garlic cloves
• 3cm Ginger (blitz the ginger and garlic together with some water in a blender)
• 4-6 Green Chillies, very rough chopped, each chilli c 6 pieces
• 3 tsp Salt
• 1tsp Ground Turmeric Powder
• 2tsp Curry Powder
• 2tsp Coriander Powder
• 1tsp Ground Cumin Powder
• 2tsp Kashmiri Chilli Powder
• 1tsp Chilli Powder
• 3 Potatoes, quartered (optional)
• 1tbsp Kasoori Methi
• 1/2 tsp Garam Masala
• Fresh coriander, separate the stalks from the leaves, chop the leaves for garnish, keep the stalks for the sauce.

Over a medium heat, bloom the cinnamon, cardamom and bayleaf in oil, ghee or clarified butter for 3 or 4 mins. Then add the onion, stir occasional and cook until the onion starts to brown, c 5 mins. Then add the green chilli, garlic/ginger paste and coriander stalks and cook until raw smell disappears, c 3 or 4 mins

Add lamb, stir into the onion mix, cook on high heat, frequently stir until the meat starts to brown and release water and fat. Keep at this until fat starts to release and the released water starts to burn off. C 15 mins need.

Next to tenderise the lamb, add 750ml water, and boil until all the water disappears and you get back to thickish texture on the sauce.

Then add the spices and cook for a while in the fatty sauce allowing them to bloom.

Then add another 750ml of water and again reduce back to thickish sauce. Optional is to add quartered potatoes at this stage, but not too early that they disintegrate and turn the sauce to mush.

Then add Methi and Garam masala, and stir in.

Garnish with Coriander leaf before serving

Serve with basmati rice or nothing if you have added the potatoes