Step 2

Add the garlic and ginger and fry for 5 minutes more.

Step 3

Add the Madras paste, paprika, cinnamon, cardamom, cloves, bay leaves and tomato puree. Stir over the heat for about 30 seconds.

Step 4

Add the lamb and 300ml water. Stir to combine, turn the heat to low and add the yogurt.

Step 5

Cover and simmer gently for 40 to 60 minutes until the meat is tender and the sauce is thick and rich.

Step 6

Serve scattered with fresh coriander alongside basmati or pilau rice.