Lamb handi curry

Method

1. In a bowl, mix the yogurt with the turmeric, chilli and 2 tsp of the ground coriander. Season, then rub all over the lamb. Put in a shallow dish, cover and marinate in the fridge for 3 hours or overnight.
2. Heat 2 tbsp olive oil in a shallow casserole over a high heat. Add the lamb leg steaks and quickly cook to brown on both sides. Remove from the casserole, and wipe it out.
3. Add the remaining oil to the casserole, lower the heat and soften the onion, ginger and garlic for 5 minutes. Stir in the garam masala, cardamom and remaining ground coriander. Cook for 2 minutes more, then add the purée and tomatoes.
4. Return the lamb to the casserole and add enough stock to cover the meat. Bring to a simmer and cook, covered, for 30-45 minutes, topping up with stock if necessary, until the lamb is tender. Check the seasoning.
5. Sprinkle with chopped fresh coriander and serve with warmed naan breads and boiled rice.