Ingredients

• 2 tablespoons vegetable oil
• 2 red onions, halved, thinly sliced
• 2 pinches of sea salt flakes
• 8 green cardamom pods, lightly crushed
• 2 teaspoons fennel seeds
• 3 dried bay leaves or fresh bay leaves
• 1 cinnamon stick
• 6 garlic cloves, finely grated
• 5cm-piece ginger, peeled, finely grated
• 3 teaspoons sweet paprika
• 1/2 teaspoon chilli powder, or to taste
• 1 tablespoon garam masala (see tip)
• 1.2kg lamb shoulder, cut into roughly 4cm pieces
• 2 tablespoons natural yoghurt
• Fresh coriander leaves, to serve
• Steamed basmati rice, to serve

Method

• Step 1 Preheat oven to 170C/150C fan forced. Heat the oil in a large flameproof casserole dish over medium heat. Add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes or until onion is dark golden and soft. Add the cardamom pods, fennel seeds, bay leaves, cinnamon stick, garlic, ginger, paprika, chilli powder and garam masala. Cook, stirring, for 2 minutes, until aromatic.
• Step 2 Stir in 125ml (1/2 cup) water. Add the lamb and another pinch of salt and cook, stirring often, for 3 minutes or until the lamb is well coated in the spice mixture and just starting to change colour. Add 375ml (1 1/2 cups) water and bring to a gentle simmer. Cover and transfer to the oven. Bake for 1 1/2 hours or until the lamb is very tender.

• Step 3 Set the casserole aside to cool slightly. Remove the cinnamon stick and bay leaves and stir in the yoghurt. Top with coriander and serve with rice.