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1
In a large bowl, thoroughly mix the lamb chunks with the ginger, garlic, turmeric, and yogurt together.
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2
Stir well, ensuring that the lamb is well-coated.
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3
Cover and refrigerate overnight.
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4
Remove lamb from refrigerator and bring to room temperature, about 2 hours.
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5
Heat the oil in a large, heavy-bottomed skillet until smoking.
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6
Lower heat to very low and add the cardamom pods, cloves and cinnamon stick.
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7
Cook gently for 1 minute.
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8
Raise heat to medium.
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9
Add the onion and green chillies and cook, stirring gently, until the onions are golden and the oil starts to separate.
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10
Raise heat to high, add the lamb mixture to the pan and stir until the lamb slightly browns.
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11
This will not be a sear, a gentle brown is enough.
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12
Add the fresh and canned tomatoes to the pan.
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13
If necessary, add a little hot water, but only if theres no liquid in the pan.
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14
Add the coriander leaves and the dry chillies.
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15
When the curry comes to the boil add salt to taste, and sugar, cover tightly with a lid and lower heat to simmer gently on the lowest heat necessary for 1 1/2 to 2 hours, until the meat is fork-tender.
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16
Depending on the meat and the marination, this might even be ready in 1 hour.
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17
When the curry is cooked, adjust seasonings.
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18
If you need to add salt, simmer for a further 10 minutes after adding the salt.
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19
Remove from heat.
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20
When ready to serve, garnish with the coriander leaves, and/or some green chillies.
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21
Serve with rice, roti or naan, heated directly on the flame.
