Ingredients:
· 125ml oil
· 2tbsp ghee
· 1 kg lamb shoulder into 1½ inch chunks
· 2 small cinnamon sticks
· 3 green cardamom
· 2 black cardamom
· 1tsp cumin seeds
· 6 cloves
· 1tsp black peppercorns
· 3 bay leaves
· 4 onions, sliced
· 3tsp ginger paste
· 3tsp garlic paste
· 1 heaped tsp green chilli paste
· 175g plum tomato tin puréed
· 10 cherry tomatoes
· 1tbsp tomato purée
· 5tbsp plain yoghurt
· 2 chillies

Ground Spices:
· 3tsp ground coriander
· 2tsp ground cumin
· 1½ tsp ground black pepper
· 1tsp Kashmiri chilli powder
· 1½ tsp chilli powder
· 1½ tsp salt
· ¾ tsp turmeric powder
· ¾ tbsp garam masala
· 1tbsp tandoori masala
· 1tbsp lamb curry mix, optional
· 1tbsp Kasuri methi

Method:
Heat a pot over medium high heat and add oil.Once hot, add all the whole spices and cook till fragrant. Add sliced onions and cook for 20-25 minutes until they are a deep golden brown.
Add garlic, ginger and green chilli paste and stir for two to three minutes. Next, add all the tomatoes and purée. Cover and cook on medium heat for 10 minutes.Remove the lid and cook on medium-high heat until you see oil shining on the sides of the pan and the curry is thick. Stir frequently.

Add all the ground spices and cook on medium-high for a few minutes. Now add the Lamb and cook on high for five to six minutes to seal the meat and colour it. Turn the heat down to low and cover and cook for about an hour until the meat is tender. Check regularly to make sure it isn’t sticking. Whisk yoghurt in a bowl and then add to the pot along with the Chillies. Cook for 10 minutes on medium heat. Serve with hot naan.