Ingredients

1 kg boneless lamb, cut into 3cm cubes

1 medium onion, chopped

2 teaspoons fresh ginger, grated

3 garlic cloves, roughly chopped

1 tablespoon coriander seed

2 teaspoons ground cumin

1 teaspoon cardamom pod

1/2 teaspoon salt

1 teaspoon chili flakes, depending on taste (less (or more)

2 tablespoons ghee

1 medium onion, extra, sliced

2 tablespoons tomato paste

1/2 cup yoghurt

Directions:

Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).

Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.

Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.

Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.

Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.

Simmer uncovered until the liquid is absorbed.

Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.

Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.

Serve with rice, raitas and relishes.