Ingredients

  Serves 4

    * 2 Lbs Diced braising Lamb
    * 4 Green Cardamom pods
    * 2 Bay leaves
    * 3 Onions Thickly sliced
    * Water
    * 1 Cup of Curry Massalla Gravy-click for recipe
    * Half of an onion finely chopped
    * 2 Teaspoon Curry Powder
    * 1 Teaspoon Chilli Powder
    * 1 Finely Chopped Green Finger Chilli
    * 4 Teaspoons Garlic Puree
    * 1 Whole Clove Garlic
    * 2 Teaspoons Ginger Puree
    * Vegetable Oil
    * 4 Tablespoons roughly chopped coriander leaves
    * 1 Tablespoon whole coriander leaves
    * 1 teaspoon Garam Massalla

Method

Dip the meat in a little seasoned flower and brown on all sides a small batch at
a time. Put the meat, 1 sliced onion, cardamoms, bay leaves and whole garlic in
a casserole dish, cover with water and casserole at 200 degrees for 2 hours.
Meanwhile gently fry the other 2 sliced onions with plenty of oil until golden
(approx 25 minutes on a medium heat). Make a paste of the curry powder and
chilli powder with a little water. Fry the chopped onion until translucent in
the veg oil then add the garlic, ginger and chilli and stir fry on medium for a
further 5 minutes. Add the curry and chilli powder paste and stir in and fry for
a further 30 secs. Add the cooked Meat pieces. Add the Massalla Gravy and simmer
for 5 minutes or until the Meat is piping hot again, stirring constantly. If
needed add more massalla gravy and some juice from the casserole to prevent the
curry becoming too thick or dry. Now drain the fried onions and stir well into
the curry. Add the finely chopped coriander leaves and cook for a further
minute. Serve with the whole coriander leaves sprinkled over the top. For a
zesty alternative try substituting sliced pickled onions for the 2 sliced
onions.