125ml (½ cup) oil
1 tablespoon grated fresh ginger
1 tablespoon crushed garlic
3 large fresh tomatoes, chopped (you can skin and deseed if you prefer). I often like to use green tomatoes, if available
4 green chillies, finely chopped
1 teaspoon salt
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon red chili powder
½ teaspoon ground black pepper
¾ onion, finely sliced
2 green chillies, cut into thin strips lengthways
A stick of ginger about 5cm high and 2 cm wide, cut into thin matchsticks
1 tablespoon butter
A handful of chopped coriander
1. Place the lamb in a large pan with the water, the garlic, ginger and salt and stir. Bring to the boil, cover and simmer on a very low heat for 1 hour to gently poach the lamb.
2. Remove the garlic cloves from the pan and then drain the meat. Try to do this just before cooking the next stage, rather than allowing the lamb to chill.
3. In a large frying pan, wok or, ideally, karahi, heat the oil and add the ginger and garlic. Stirring continuously, so as not to let it stick, fry until golden brown.
4. Add the tomatoes and stir fry until they are well blended into the garlic and ginger and the oil separates out from the rest of the mixture.
5. Stir fry with the chili, salt, ground coriander, ground cumin, red chilli powder, ½ onion, black pepper and 125ml (½ cup) of boiling water.
6. Now add the lamb and keep stir-frying on a fairly high heat until you have a small amount of rich, thick sauce – about 5–7 minutes. Add the remaining onion, chillies and ginger and stir fry for a couple more minutes.
7. Stir in the butter, scatter the coriander over the top and serve with fresh, hot naan or roti.