Serves
4
Prep
15 minutes
Cook
45 minutes
Ingredients
7 cloves2 tsp cumin seeds7 cardamom pods-seeds removed2 tbsp sunflower oil800g diced lamb shoulder or neck trimmed of fat2 onions thinly sliced3 cloves garlic finely chopped2.5cm piece fresh ginger grated2 bay leaves375ml hot lamb stock2 tbsp tomato paste½ tsp dried chilli flakes or extra to taste125g dried apricotsSalt and freshly ground black pepperBasmati rice and poppadoms to serve
Instructions
- Put the cloves, cumin and cardamom seeds in a dry frying pan and toast over a medium-low heat for 2 minutes or until the spices start to smell aromatic; toss the pan occasionally to prevent the spices burning. ,Grind the spices to a powder in a pestle and mortar or mini food processor. Leave to one side
- Heat half the oil over a medium heat in a pressure cooker
- Add half the lamb and cook for 6 minutes until browned all over. Remove the lamb with tongs and brown the second batch of lamb
- Remove the lamb from the pan, add the onions and cook for 6 minutes, stirring often, until softened
- Return the lamb to the pan with the garlic, ginger, ground spices and bay leaves and fry for another minute
- Add the stock, tomato paste, chilli flakes and apricots and stir until mixed together
- Put the lid on the pressure cooker, bring to 12lb pressure then turn the heat down slightly (although you should still hear the pressure cooker hiss) and cook for 25 minutes
- Release the pressure quickly and serve the curry with rice and poppadoms.
