The luxury of slow-cooking

Serves 2

Stage 1
450g diced leg of lamb
1 tbsp vegetable oil
1 medium onion
4 cloves garlic
1-cm fresh ginger
3 tomatoes
4 bay leaves
5 whole cloves
8 peppercorns
½ cinnamon stick

Stage 2
4 green chillies (optional)
1 tomato
1 green pepper
7 cardamom pods
1 tsp ground coriander
½ tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 handful fresh coriander
salt to taste

1. Wash the lamb and finely chop garlic, onion and ginger. Coarsely chop tomatoes and green pepper.
2. Slice green chillies lengthways, removing seeds, then finely chop.
3. Put all ingredients from Stage one into a large pot, cover and cook over a low flame. Leave the lid on during cooking to seal in juices. Check the pot every 10 minutes and if lamb looks dry, add some water.
4. After 35 minutes, add ingredients from Stage two and cook for a further 30 minutes on low heat.
5. Chop fresh coriander, sprinkle over the top and serve.

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