Lamb masala

Ingredients

• 1kg/2lb 4oz boneless lamb leg, chopped into 2.5cm/1in chunks
• 4 whole garlic cloves, peeled
• 3 black cardamom pods
• 5 green cardamom pods
• 4 dried curry leaves
• 1 cassia bark, broken
• pinch of salt
• 2–3 tbsp vegetable oil, for frying
• 2 onions, finely sliced
• 2.5cm/1in piece fresh root ginger, peeled and roughly chopped
• 1 whole garlic bulb, peeled and roughly pounded in a pestle and mortar
• 2 tsp Kashmiri curry masala (see tip)
• 2 tsp salt
• 2 tomatoes, cut into quarters
• 2 bullet chillies, roughly chopped
• 1 green pepper, seeds removed and sliced
• 1 tsp jeera masala (see tip)
• 1 tsp turmeric
• small bunch fresh coriander, chopped
• 1 tomato, cut into 6–8 pieces
• pinch jeera masala
• chopped fresh coriander
• chapatis

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