LAMB WITH CARDAMOM AND YOGURT (Lamb Dhaniwal Korma)

(Serves 4)

600g boneless lamb rump or neck fillet

2.5cm piece of fresh ginger

6 green cardamom pods

3 garlic cloves

1 1/2tbsp vegetable oil

4 cloves

3tbsp onion paste (see below)

1tbsp ground coriander

1tsp red chilli powder, or to taste

1tsp garam masala

1tsp ground turmeric

1/4tsp ground black pepper

250ml water, plus an extra 2tsp

Small pinch of saffron threads

2tbsp Greek-style yogurt

Fresh coriander leaves

1/2 a lemon

Sea salt

Assemble all the ingredients and equipment before you begin. You need a large heavy-based, non-stick saucepan with a lid.

Cut the lamb into bite-sized pieces, trimming and discarding any fat. Peel and finely chop the ginger. Lightly crush the cardamom pods to release the seeds. Peel and thinly slice the garlic cloves.

Heat the vegetable oil over a medium-high heat in the saucepan. Add the cardamom pods with the seeds and the cloves and stir until they crackle. Add the ginger and garlic and stir to flavour the oil, making sure the garlic doesn't over-brown.

Add the onion paste and continue stirring for 30 seconds until it begins to 'loosen', again watching closely so it doesn't burn. Turn the heat to very low and stir in the ground coriander, chilli powder, garam masala, turmeric and black pepper, and continue stirring for 30 seconds-one minute to cook the spices.

Stir in the lamb, increase the heat to high and stir until it is browned on all sides and coated in the spice mixture. It's important to watch closely so nothing burns at this point. Stir in 250ml of the water and the saffron. Season with salt and bring to the boil, stirring.

Reduce the heat, cover the pan and leave the lamb to simmer for 10 minutes, or until it is tender. Top up the liquid, if necessary, so the lamb is always submerged.

Meanwhile, mix the yogurt and remaining two teaspoons of water together. Rinse and finely chop enough coriander leaves to make about two tablespoons. Squeeze two teaspoons of lemon juice.

When the lamb is tender, stir the yogurt mixture into the pan. Add the lemon juice and adjust the seasoning with salt, if necessary, then stir in the chopped coriander to serve.

ONION PASTE

(Makes about 600g)

2tbsp vegetable oil

500g onions, coarsely chopped

100g (about 6tbsp) ginger-garlic paste (see below)

1tsp sea salt

Heat the oil over a medium-high heat in a large saute or frying pan that is ideally non-stick. Add the onions, the ginger-garlic paste and salt, and stir frequently for 25 minutes, or until the onions are browned. Watch carefully towards the end of cooking so the mixture doesn't catch and burn, which can happen very quickly. If they do burn, you'll have to throw them out and start over - there isn't any way to rescue them.

Transfer the mixture to a food processor while it's still warm and blitz to a fine paste. Leave to cool completely, then store in a covered container in the fridge for up to four weeks, or freeze for up to three months.

GINGER-GARLIC PASTE

(Makes about 225g)

2 large garlic heads, 75g each, separated into cloves and peeled

150g fresh ginger, peeled weight, coarsely chopped

2tbsp water

Put the garlic cloves, ginger and water in a food processor fitted with a chopping blade and blitz, scraping down the sides of the bowl as necessary, until a paste forms.

This keeps in a covered container in the fridge for up to four weeks, or can be frozen for up to three months.

  • Minute Curries by Atul Kochhar is published in hardback by Absolute Press, priced £26. Available now