1tablespoonginger - fresh, peeled and thinly sliced
1stickcinnamon
4seedscardamom
2tablespoonscilantro (coriander)
1tablespoonground cumin
1tablespoonturmeric powder
1½cupswater
1½teaspoonpaprika
½teaspooncayenne pepper
¼teaspoonground black pepper
2mediumpotatoes - peeled and cut into cubes
4tablespoonstomato paste
2teaspoonssalt - plus to taste
½cupplain yogurt - beaten
2cupspeas - frozen
½cupcilantro - coarsely chopped, plus more for garnish
Instructions
Fry onion in oil in a heavy pan, stirring, until golden brown. Reduce heat.
Pound in mortar, puree in a food processor, or finely mince garlic with ginger. Add them to the pan, along with whole spices. Fry gently for 2 minutes.
Add the ground coriander, cumin and turmeric. Stir and fry for 2 minutes, adding a little oil if too dry.
Add water, paprika, cayenne, black pepper and meat. Mix well so the lamb breaks up before it starts to cook. Simmer for 5 minutes, stirring occasionally.
Add potatoes, cover and simmer for 10 more minutes.
Add tomato paste, salt and yogurt. Simmer, occasionally stirring, until the potato is tender when pierced with a toothpick.
Add frozen peas. Simmer just until fully heated. Taste and add salt, if necessary, to make the curry slightly salty (the vegetables will soak up more salt).
Remove from heat. Stir in cilantro.
Taste, and add salt, if needed. Sprinkle with a little chopped cilantro.