Serves 4

2 tbsp vegetable oil
1 tbsp mustard seeds
5 green cardamom pods
1 cinnamon stick
2 bay leaves
3 medium onions, chopped
600g lamb neck or shoulder, cut into bite-sized pieces
1 x 400g tin of chopped tomatoes
6 garlic cloves, crushed
1 x 4cm piece of fresh ginger, peeled and grated
1 tbsp ground cumin
1 tsp chilli powder
1 tbsp dried coriander
1 tbsp garam masala
½ tsp turmeric
100ml vegetable stock
3 tbsp plain yoghurt, plus extra to serve
Salt and black pepper

To serve:
Basmati rice
Naan bread

1. Heat the oil in a large heavy pan over a medium-high heat. Brown the lamb on all sides, then remove to a plate.
2. In the same pan, add the mustard seeds, cardamom pods, cinnamon stick and bay leaves and sizzle for 30-40 seconds.
3. Turn the heat to medium, add the onions and cook for 7-8 minutes until soft and translucent.
4. Increase the heat to medium-high and stir in the tomatoes, garlic, ginger, cumin, chilli powder, coriander, garam masala and turmeric.
5. Add the stock and browned lamb. Cover the pan and simmer for about 1½ -2 hours until the lamb is very tender, stirring and scraping the bottom with a wooden spoon. Add a splash of water if the curry starts to look too dry.
6. Remove from the heat. Season to taste with salt and black pepper. Stir in the yoghurt and immediately divide the curry between serving bowls.
7. Serve with basmati rice, naan and some extra yoghurt.

Per serving
499kcals, 34.4g fat (13.9g saturated) 17.9g carbohydrates, 6.3g sugars, 30.7g protein, 4.2g fibre, 0.205g sodium