1. Preheat oven to 180°C. 2. Mix fresh ginger, garlic, turmeric and bay leaves in a large bowl. 3. Add lamb, toss to coat well, then stand at room temperature while you make the sauce. 4. Grind fennel and cardamom seeds in a mortar and pestle. 5. Heat 2 tablespoons oil in a frypan over medium heat. Cook onion, stirring for 6 minutes or until softened. 6. Add all ground spices and stir for a further 5 minutes or until the mixture is aromatic. 7. Set aside to cool slightly, then puree to a coarse paste in a blender or processor with chilli, cheese, tomatoes and remaining 2 tablespoons of oil. 8. Place lamb and its spice mix in a heavy-based, lidded casserole or large saucepan. 9. Add the paste and enough water to cover meat (about 300ml). 10. Stir to combine, then cover surface closely with a sheet of wet baking paper and foil to hold moisture. 11. Cover with the lid, then bake in oven for 1 1/2 hours, stirring from time to time, until the lamb is very tender. 12. Garnish with coriander and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
