Herdwick lamb from the Lake District is the ideal meat for this spicy slow-cooked Indian dish from Sanjay Dwivedi at Zaika for Taste of London
1. Heat the oil in a large frying pan. Add the cumin seeds, mustard seeds and cardamom pods. Cook until the spices pop and crackle, releasing their fragrance. Add the sliced onions and cook them until they are slightly coloured, this should take around 10-20 minutes. Now add the meat and cook over a gentle heat for 30 minutes.
2. Add the ginger-garlic paste and red chilli paste and cook for 1 minute, stirring. Add the ground turmeric and coriander and salt, and cook for a further 10 minutes. Add enough water to cover the meat and cook for another 30 minutes.
3. Add the tomato purée and simmer until the meat is well done and the sauce has thickened. Add the coconut milk and cook on a low heat for 10 minutes. Finally, add the garam masala.
4. Taste for seasoning and garnish with the chopped coriander leaves and freshly grated coconut.
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Recipe © courtesy of Sanjay Dwivedi at Zaika
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