2 teaspoons each cumin seeds and coriander seeds
1 teaspoon each paprika and ground cinnamon
½ teaspoon cayenne powder
1.2-kilogram lamb shoulder, cut into 5cm pieces
1 large brown onion, roughly chopped
5 cloves garlic
3 red chillies, roughly chopped
1 thumb-sized piece fresh ginger, peeled, roughly chopped
¼ cup vegetable oil
4 tomatoes, chopped
¼ teaspoon ground cardamom
1 teaspoon each ground fennel, ground turmeric and salt
rice, to serve
Spices: Put the spices in a dry frying pan and cook over a medium heat for a few minutes until fragrant. Cool, then put in a small food processor and whizz or grind in a mortar and pestle.
Lamb: Coat the lamb with the spice mix and set aside.
Paste: Put the paste ingredients into a small food processor and whizz to a chunky paste.
Curry: Heat the oil in a large heavy-based pot and cook the paste over a medium heat for 5-8 minutes until turning golden. Add the tomatoes, cardamom, fennel, turmeric and salt and stir to combine. Cook for 5 minutes then add the lamb. Reduce the heat to very low, cover, and cook for 4 hours, stirring occasionally. Remove the lid, increase the heat and cook for a further 5 10 minutes before serving with rice. Serves 6