650g PGI Welsh Lamb cubes (shoulder or boneless neck)
To coat the lamb:
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
For the curry sauce:
1 tbsp oil
1 tbsp ghee
1 large onion, sliced
3 green chillies, seeded
2 tsp ginger, grated
4 garlic cloves, crushed
1 tbsp garam masala
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp salt
1 tsp sugar
1 x 400g tin of chopped tomatoes
1 tbsp tomato purée
300ml lamb or vegetable stock
1 tbsp cornflour to thicken (if required)
Vegetables to finish the curry:
1 tbsp oil
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
Handful of cherry tomatoes, halved, or 2 tomatoes, quartered
Fresh coriander, chopped
Mix the ground cumin, ground coriander, turmeric and garam masala in a bowl and add the lamb cubes. Stir well to coat the lamb cubes and cover. Refrigerate for at least 30 minutes.
Heat the oil and ghee in a pan, and fry the lamb cubes in two batches until brown. Remove the lamb cubes from the pan.
In the same pan, add the onion, chillies, garlic and ginger and fry for 2 minutes until lightly browned.
Over a low heat, add all the spices, salt and sugar and stir for a few minutes.
Add the tinned tomatoes, stock and purée, stir well and add the lamb cubes and bring to the boil.
Put a lid on the pan and simmer for approximately 1 hour 30 minutes, or until the lamb is tender.
Ten minutes before serving, quickly fry the peppers and onion in the oil until lightly charred, then add the tomatoes and cook for a few minutes. Stir into the curry just before serving. Thicken if required by mixing the cornflour with a little water and adding to the curry.
Serve with a dollop of natural yogurt, chopped coriander and rice.