Peshawar-Style Lamb Curry

Recipe Ingredients:

4 tbsp olive oil

2.5 cm cinnamon stick

5 green cardamom pods, bruised

5 cloves

2 bay leaves

700 gm lamb, boiled

1 large onion, finely chopped

2 tbsp ginger puree

2 tbsp garlic puree

1 tbsp tomato puree

1 tbsp ground turmeric

1 tbsp ground coriander

1 tbsp ground cumin

125 gm thick set natural yogurt

2 tbsp gram flour

150 ml warm water

2 tbsp chopped fresh coriander leaves

1 tbsp chopped fresh mint leaves

salt (according to taste)

How to Prepare:

In a medium saucepan, heat oil over a low heat and add the cinnamon, cardamom, cloves and bay leaves. Let them sizzle for 20-30 seconds, then add the lamb, increase the heat to medium-high and cook untill all the natural juices have evaporated.

Add the onion and ginger and garlic purees, cook for 5-6 minutes, stirring regularly, then add the tomato puree, turmeric, ground coriander and cumin. Continue to cook for 3-4 minutes.

Whisk together the yogurt, gram flour and chilli powder and add to the prawns. Reduce the heat to low, add the warm water, cover and simmer, stirring to ensure that the sauce does not stick to the base of the pan, for 40-45 minutes, or untill lamb is well cooked, if necessary, to thicken the sauce to a desired consistency.

Stir in the fresh mint and coriander, remove from the heat and serve.