|Lamb Shoulder, Cut Into Big Cubes||1 kg|
|Fresh Ginger, Peeled And Grated||3 inch|
|Garlic, Chopped||8 cloves|
|Natural Yoghurt||4 tablespoons|
|Crushed Black Peppercorns||1 teaspoon|
|Medium-Sized Red Onions, Halved||5|
|Red Peppers, Halved And Deseeded||2|
|Fresh Red Chillies, Deseeded||4|
|Green Cardamom Pods||1 tablespoon|
|Whole Cloves||½ tablespoon|
|Coriander Seeds||2 tablespoons|
|Small Dried Red Chillies||4|
|Vegetable Oil||1/4 cup|
|Tinned Chopped Tomatoes||600 g|
|Chopped Mint, To Serve||A bunch|
Mix your ginger and garlic together. Put them in a bowl that's big enough to fit all the lamb in.
Add turmeric, yogurt and black pepper to the bowl and mix together.
Tip the lamb into the bowl and stir it around until it's well coated with yoghurt and spices.
Cover and leave for 2 hours in the fridge to marinate. ( You can leave it overnight if you plan to cook next day)
Preheat your oven to 170*C. Chop your onions and peppers, roughly and whiz them in a food processor with the fresh red chilies.
Put the pan you are going to cook the curry in on the medium heat and add the cardamom, cloves, cinnamon and coriander.
Toast until they go a shade darker in color, then pour into a pestle and mortar and grind up with the dried red chillies.
Keep the pan on the heat and add a splash of vegetable oil.
Add the whizzed onion, peppers and chilli paste from the food processor with the ground up spices and paprika.
Cook over a gentle heat for about 10 minutes. By now, lots of delicious curry smells will be coming out of the pot.
Add the tomatoes, the marinated lamb and half a pint of water, and stir well.
When the curry comes to the boil, add the salt, cover tightly with a lid and place in your preheated oven.
You can basically forget about it now, as all the hard work is done. Just wait 2 hours and carefully take the pot out of the oven.
Taste it, and if it needs salt, add a little; if it's too hot, add a little yoghurt to cool it down.
You can garnish with extra chilli, coconut and herbs.