1 tablespoon of vegetable oil
1 kg/2 lb 3 oz of Welsh lamb
2 onion - peeled and chopped
6 cloves of garlic
3 cm/1- of root ginger - grated
1 tablespoon of coriander seed
1 tablespoon of cumin seed
1 tablespoon of garam masala
1 teaspoon of paprika
2 tablespoons of tomato puree
1 green pepper - seeded and chopped
½ a cinnamon stick
1 bay leaf
1 red chilli - seeded and finely chopped
6 plum tomatoes - seeded and quartered
juice of ½ a lemon
450 ml/16 fl oz of water
1 packet of fresh coriander

METHOD

Heat the oil in a large saucepan and brown the lamb on all sides, add the onion and garlic and cook for 3 -4 minutes. In a pestle and mortar grind the coriander seed, cumin seed, garam masala and paprika, add to the meat mixture and cook for 1 minute. Stir in the tomato puree and cook for 5 minutes before adding the pepper, cinnamon, bay leaf and fresh chilli. Mix in thoroughly before adding the fresh tomatoes, lemon, water and seasoning. Put a lid on the saucepan and simmer gently for about 2 hours until the lamb is tender. Just before serving sprinkle over the chopped fresh coriander and serve with boiled rice.

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