Lamb Keema Karahi

Serves 3-4

Ingredients:

500g lamb mince

3 cloves of garlic finely chopped

5cm (ish) piece of fresh ginger finely grated

25g pack of fresh coriander chopped including stalks

1 small pot of natural yogurt

2 tbsps sunflower or vegetable oil

1 tsp cumin seeds

3 whole cloves

3 green cardamom pods

1 bay leaf

4 onions peeled and sliced into half moons

1 tin chopped tomatoes

2 tsps cumin powder

2 tsps garam masala

1 tsp turmeric

half to 1 tsp red chilli powder (to taste)

1 tsp salt

Method:

1. In a bowl, mix together the lamb mince, half the garlic, half the ginger, half the fresh coriander and the yogurt. Leave to marinate for at least 2 hours if not half a day or even overnight.

2. In a large pan or wok, heat the oil until it is very hot. Add the cumin seeds, cloves, cardamom pods, and bay leaf and fry for one minute.

3. Lower the heat and add the left over garlic and the ginger and cook for 30 seconds. Add the onion and cook really gently until really soft and gently coloured – this can take 30 minutes to an hour.

4. Add the can of tomatoes, the powdered spices and the salt and increase the temperature until it starts to simmer.

5. Add the meat mixture and keep stirring until everything warms up and mixes together. Lower the heat and cook uncovered for 30 minutes, stirring now and again.

6. At the end of the cooking time, add the rest of the fresh coriander and cook a further couple of minutes.

7. Serve with chappatis, rice or naan bread (or chips are good too!)