2.5cm |
root ginger, (peeled) |
9 |
large garlic cloves |
4-5 tablespoons |
vegetable oil |
2 |
black cardamom pods |
4 |
green cardamom pods |
4 |
cloves |
1/2 teaspoon |
black peppercorns |
1 |
dried indian bay leaf |
2 |
onions, finely chopped |
|
salt |
800g |
cubed lamb, bone-in if possible |
4 |
medium-large tomatoes, blended |
1/2 teaspoon |
ground turmeric |
1 tablespoon |
ground coriander |
11/2 teaspoons |
ground cumin |
1 rounded teaspoon |
see method for ingredients, (fresh if possible) or to taste |
1-3 |
indian green finger chillies, stalks removed, pierced with a knife, (optional) |
2 |
potatoes, peeled, cut into 5cm chunks |
1 teaspoon |
dried fenugreek leaves, kasturi methi (optional) |
good handful |
chopped coriander leaves and stalks |