-
1
To start making the curry heat the ghee to smoking point in a heavy based pan and add the cloves, cardamom pods and bay leaves.
-
2
When they crackle, add the onions and cook on a medium heat until golden.
-
3
Add the green chillies, salt, ground coriander, cumin and turmeric and stir for 1 minute.
-
4
Stir in the garlic paste and continue cooking for 1-2 minutes.
-
5
Now add the lamb and cook, moving it around on a high heat, for 4-5 minutes, until lightly browned all over.
-
6
Stir in three quarters of the sweetcorn kernels and gradually add the yoghurt, stirring well after each spoonful.
-
7
If you add it too quickly, it will split and make the curry grainy.
-
8
Once yoghurt is incorporated, continue stirring and allow the mixture to come to the boil.
-
9
Add the lamb stock, reduce the heat and simmer, uncovered, for about 30 minutes, stirring occasionally, until the sweetcorn is creamy and soft and the sauce has thickened.
-
10
Add the ginger, fresh coriander and the remaining sweetcorn kernels, pour in a little more lamb stock or water, if required, and continue simmering over a low heat for 10 minutes.
-
11
Check the seasoning and finish by squeezing in the lemon juice.
-
12
Serve the curry hot with rice or with chickpea breads.
