Lamb cooked with tomatoes & aromatic spices

• vegetable oil↗1 tbsp 1 tbsp
• cumin↗1 tsp 1 tsp

  seeds

• cloves↗6 6
• cinnamon stick↗1 1

  broken in half

• bay leaves↗4 4
• medium onions↗2 2

  sliced

• extra lean boneless lamb↗800g 800g

  preferably leg or shoulder, cut into good-sized chunks

• garlic cloves↗2 2

  crushed

• root ginger↗4cm piece of fresh 4cm piece of fresh

  peeled and cut into fine matchsticks

• ground coriander↗1 tbsp 1 tbsp
• cayenne pepper↗½ tsp ½ tsp
• turmeric↗1 tsp 1 tsp
• medium potatoes↗2 2

  peeled and each cut into 4-6 chunks

• can chopped tomatoes400g 400g
• carton low fat natural yogurt↗150g 150g
• chopped fresh coriander2 tbsp

  leaves

Step-by-step instructions

1. 1

   Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.

2. 2

   Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.

3. 3

   Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)

4. 4

   If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.