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1
To extract the cardamom seeds from the pods, place the pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush.
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2
Remove the seeds, discarding the pods, and set aside.
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3
Pour the sunflower oil into the casserole dish or saucepan on a high heat, then season the lamb with salt and pepper and place in the hot oil.
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4
Saute the lamb pieces, stirring frequently, for 5 minutes or until the meat is browned all over.
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5
Remove the meat with a slotted spoon, leaving any oil behind, and set aside on a plate.
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6
Add a little extra sunflower oil to the dish or pan if necessary, then reduce the heat to medium and add the onion, garlic and ginger.
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7
Cook, stirring occasionally, for 6 to 8 minutes or until the onion is soft and golden.
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8
Next, stir in the coriander, cardamom and cumin, along with the turmeric and cayenne pepper, and add the reserved lamb.
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9
Stir together for a further minute, then pour in the stock and season with salt and pepper.
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10
Bring to the boil, then reduce the heat to low, cover with a lid and simmer for 45 minutes to 1 hour, stirring occasionally, until the lamb is almost tender.
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11
Next, tip in the sweet potato and cook for another 30 minutes or until the potato is soft.
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12
If you would like a thicker sauce, then remove the lid and cook, uncovered, for a further 10 minutes.
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13
Remove from the heat, stir in the yoghurt and serve with a sprinkling of fresh coriander and naan bread.
