Lamb in black pepper sauce

Method

1. Heat the oil in a large, lidded saucepan, add the onion, black cardamom, cloves, green cardamom, cinnamon, peppercorns and a pinch of salt. Fry until the onions turn a deep golden-brown.

2. Stir in the garlic and ginger, along with the tomatoes, chillies, black pepper and garam masala. Continue to stir for a minute or two, before mixing in the yogurt.

3. Add the lamb cubes, stir to coat the meat with the spice mixture, and simmer on a medium to high heat for 5 minutes.

4. Add 300ml of hot water, cover with the lid, and bring back to the boil. Reduce the heat and cook for a further 1 hour to 1 hour 30 minutes until the lamb is tender and has absorbed all the flavours, stirring occasionally to prevent the meat from sticking.

5. Once the meat is tender, raise the heat and simmer to reduce the volume of liquid until the oil separates from the sauce.

6. Just before serving, squeeze over the lemon juice and garnish with the coriander. Serve hot, accompanied with boiled rice.

Cook's note Reza says always add the spices to hot oil so the flavours are released. Pour hot water over the lamb after coating with spices as cold water will toughen the meat. If the spices stick to the bottom of the pan during cooking pour a little water in to release them.

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Ingredients

75ml vegetable oil
2 red onions, finely chopped
1 large black cardamoms
3 Cloves
4 green cardamom pods
2 x 5 cm cinnamon sticks
1 tsp Black peppercorns
2 garlic cloves, finely chopped
4 cm piece root ginger, finely grated
2 Tomatoes, finely chopped
4 green chillies, finely chopped
2 tsp freshly ground black pepper
1/4 tsp Garam masala
1 tbsp natural yogurt
450g leg of lamb, (bone out), cubed
boiled Basmati rice, to serve

To garnish

1/2 lemon, juice only
2 tbsp chopped Coriander

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