600 gm diced lamb

2 tbsp cooking oil

About 20 cloves and black pepper each

1 big black cardamom

2 small green cardamom

2 small to medium cinnamon stick

2 medium onion

250 gm tomato passata or pureed tin tomato

2 tbsp ginger garlic paste

2 tsp cumin and coriander powder

1/2 tsp turmeric

1 tsp salt or to taste

1/2 tsp red chilli powder ( adjust to your taste requirement – can be avoided)

1/2 tsp garam masala

400 ml warm water

For marination:

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp chilly paste

1 tsp salt or to taste

1/2 tsp turmeric

1/2 tsp red chilli powder

1 tbsp oil

Trim off any access fat from the dice lamb. Add all ingredients for marination to the diced lamb. Mix well and keep it in the fridge for 1 to 2 hour or can freeze it until require.

Marination process can be total avoid it. Just add all marination spices to the main cooking process.

In a medium pot add 2 tbp cooking oil (Sunflower, vegetable or corn oil).

Add whole spices ( Cloves, Black Pepper, Black Cardamom, Green Cardamom, cinnamon stick) be careful if they start cracking out. Add chopped ginger and garlic. Mix all and cook it for 20 odd seconds. Add chopped onion and let it cook until they are almost brown but not quite brown. This will take about 20 min or so keep them stirring in between.

Once onions are almost brown, add ginger garlic paste and cook, mix well and cook it for 1 min or so. Add rest of the spices and keep stirring and let it cook for another 1 min or so. Add passata and mix everything well again. Now let the gravy cook for about 5 min or so till oil has started to separate. Add lamb and mix everything well. Add water and again mix everything well. Let it cook for 15 min on low heat. After 15 min mix well and cook for another 10 min. Repeat the process for 3 time. In total we need to cook lamb about 45/50 min before adding garam masala to ensure that lamb is cooked properly. Once again after that mix well and now add garam masala and let it cook for further 10 min or till lamb is nice and cooked.

Serve with boiled rice, chappati, nan or paratha.