• 1/2 cups – 1 cup Vegetable oil, corn or sunflower
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 large cinnamon stick
• 1- 2 large onions, chopped
• 1 tbsp ginger and garlic paste
• 10-12 medium tomatoes, roughly chopped
• 0.8 kg/ 1.76 lb diced lamb for casserole
• salt to taste
• 3 green chillis
• 1 red chili
• 1-2 tbsp tomato puree
• 1 tbsp vegetable oil
• 5-10 curry leaves, dried but preferably fresh
• Garnish with fresh coriander leaves
• Takes about 1 – 1 1/2 hours to prepare and cook and serves

Heat a large saucepan with the oil and once hot fry the cumin, coriander and cinnamon.

When the spices start spluttering add the onions and cook until translucent then add ginger/garlic paste.

Fry until the raw garlic smell leaves, careful not to burn the contents. Add the chillis now too.

Add the tomatoes and cook and keep stirring until the water runs half dry and then add the lamb – cover and cook for 30 minutes covered, on low heat. Stir occasionally.

When the water runs quite dry, turn up the heat and fry and add the tomato puree at this point. (10 minutes or so).

Keep frying until you are left with the thick, red, fragrant paste surrounding the lamb and the lamb is cooked through.

In a small frying pan heat some oil, add the panch puran and curry leaves until they splutter and add to the lamb. Serve with a garnish of coriander leaves and rice or naan and some Greek yoghurt.

by Pak101.com (few years ago!) / 2724 views