Prep time 20 mins Cooking time about 2 hours
4 tbsp oil 1 ½ kg deboned leg of lamb, cubed 200ml yogurt 2 tsp cornflour 500ml water FOR NUT PASTE, PURÉE TOGETHER: 100g blanched almonds or cashews, toasted 2 tbsp white sesame seeds 5cm fresh ginger, peeled 4 cloves garlic, peeled 3 onions, quartered Juice of 1 lemon FOR SPICE MIXTURE, MIX: 1 tbsp ground coriander 1 tbsp ground cumin ½ tsp turmeric powder ½ tsp ground cloves 6 green cardamom pods (optional) 5cm cinnamon stick
Heat 2 tbsp oil in a saucepan and brown the meat. Set aside. Heat the remaining oil in the same pan and add the nut paste then lower the heat. Sauté continuously for about 5 minutes or until the paste turns golden brown. Add the spice mixture and sauté for another 2 minutes. Whisk the yogurt, cornflour and water together. Add the lamb and the yogurt mix to the saucepan. Mix well and season with salt and black pepper. Cover and simmer until the meat is tender, about 90 minutes. Serve with steamed basmati rice, and a sprinkling of coriander.