1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager
DIRECTIONS
1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.
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