- 450g/1lb lean lamb shoulder or leg, cut into 2.5cm/1 inch cubes
- 30ml/2tbsp oil
- 1 red onion, peeled and sliced
- 1 garlic clove, peeled and finely chopped or crushed
- 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated
- 5ml/1tsp ground tumeric
- 45ml/3tbsp garam masala
- 1 x 400g x canned chopped tomatoes
- 200ml/7fl oz good, hot lamb stock
- 3 green chilies, finely chopped (optional)
- Salt and freshly milled black pepper
- 1 small sweet potato, peeled and cubed
- Juice of 1/2 lime
- Large handful of freshly chopped coriander
- Black mustard seeds to garnish, optional
1. Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L/2pint heatproof casserole dish.
2. Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole dish.
3. Add the tomatoes, stock and chillies (if used). Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required.
4. 20 minutes before the end of the cooking time add the potato and lime juice.
5. Garnish with the coriander and black mustard seeds and serve with basmati rice, naan bread and a chutney of your choice.