I'm not joshing around when I tell you this will be one of the best curries you'll eat outside of a curry house.
Time: 1 hr 30 (plus a few hours to marinade)500 G Lamb neck fillet
1 tbsp Salt
Cinnamon stick broken into shards
2 Cardamom pods
1 White onion chopped
1 tbsp ginger garlic paste
1 tsp Gunpowder Blend
1 tbsp crushed coriander seeds
1 tbsp crushed cumin seeds
3 tbsp Yoghurt, a few strands of saffron
1 tsp flour
3 tbsp Kashmiri Chilli Powder
200 ml Chopped Tomatoes
400 ml water
Salt the lamb overnight to tenderise before you cook.
Heat 3 tbsp vegetable oil in a heavy iron pan.
Split a cinnamon stick into a few shards. Take the cloves, cardamom, black peppercorns, a bay leaf and the cinnamon and cook in the oil. You'll know the spices are done when they pop.
Once this happens add the chopped onion and fry gently. Add the lamb and seal until browned all over.
Once sealed add ginger and garlic paste (to make this blitz together equal amounts of ginger and garlic, with a little water).
Add the crushed coriander seeds, cumin seeds and gunpowder blend. Mix into the lamb and cook for a minute. Add 200 ml chopped tomatoes.
Meanwhile mix 3 tbsp of yoghurt in a bowl with 1 tsp of flour and 50ml’s water and some strands of saffron – this ensures that the yoghurt doesn’t split whilst cooking.
Add the yoghurt mix to the pot and ensure the lamb is well coated. Cook on a medium heat for a few minutes before adding 400 ml's of water.
Lower the temperature and cook at a gentle bubble for an hour.
Serve with rice, a sprinkling of chopped coriander and some crushed fennel seeds (optional).