Ingredients:
• 5tbsp vegetable oil
• 2 cinnamon sticks
• 2 bay leaves
• 4-5 black peppercorns
• 4-5 cardamom pods
• 4-5 cloves
• 1 tsp cumin seeds
• 3 onions, finely chopped
• 200g can chopped tomatoes
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 kg diced mixed lamb
• 2 tsp black pepper powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp cumin powder
• 1 tsp chilli powder
• 2 tsp Kashmiri chilli powder
• 1 tsp tandoori masala
• 2 tomatoes, finely diced
• 2 tbsp tomato purée
• Handful of coriander, roughly chopped
• 2-3 chillies, sliced (optional)

Method:
Heat oil in a large saucepan over medium heat and fry the whole spices for about 20 seconds until they start to sizzle. Add onions and a pinch of salt, and fry gently until they are soft, deeply browned and rich, about 20 minutes. Meanwhile, tip the chopped tomatoes into a food processor and blitz until smooth, or use a hand blender. Set aside.

Add the ginger and garlic paste to the pan and cook for 30 seconds. Add the lamb, black pepper and the turmeric, and stir well to coat. Cover and cook over medium heat for 15 minutes, then remove the lid and cook for a further 15 minutes until the liquid from the meat has evaporated and the oil comes to the top and side of the pan.

Add the ground coriander and cumin, chilli powder, the tandoori masala, diced tomatoes, blitzed tomatoes and tomato purée, and cook until the tomatoes soften and dissolve, about four to five minutes.

Season with salt and add 500ml water, depending on how thick you want the curry. Simmer until thickened and the meat is tender, about an hour and 30 minutes to an hour and 45 minutes. If the gravy needs to be reduced slightly, simmer, uncovered, for a further 15 minutes. Garnish with the coriander, sliced chillies and serve with potatoes, rice or naan.