Naan gosht (lamb curry)

Method

• step 1

  Heat the oil in a large saucepan over a medium heat and fry the whole spices for about 20 seconds until they start to sizzle. Add the onions and a pinch of salt, and fry gently until they are meltingly soft, deeply browned and rich, about 20 mins. Do not rush this part – this step is important, as the overall colour of the curry depends on it. Meanwhile, tip the chopped tomatoes into a food processor and blitz until smooth, or use a hand blender and a jug. Set aside.

• step 2

  Add the ginger and garlic pastes to the pan and cook for 30 seconds. Add the lamb, 2 tsp black pepper and the turmeric, and stir well to coat. Cover and cook over a medium heat for 15 mins, then remove the lid and cook for a further 15 mins until the liquid from the meat has evaporated and the oil comes to the top and side of the pan.

• step 3

  Add the ground coriander and cumin, both chilli powders, the tandoori masala, diced tomatoes, blitzed tomatoes and tomato purée, and cook until the tomatoes soften and dissolve, about 4-5 mins.

• step 4

  Season with salt and add 500ml water, depending on how thick you want the curry. Simmer until thickened and the meat is tender, about 1 hr 30 mins-1 hr 45 mins. If the sauce needs to be reduced slightly, simmer, uncovered, for a further 15 mins. Garnish with the coriander, sliced chillies and potatoes (see tip, below), and serve with rice or naan.