Step 1

Mix the cumin, coriander and chilli powders together and mix into the lamb until the meat is covered in spices.

Step 2

Marinate the lamb at least 2 hours or overnight.

Step 3

Fry the onions in the oil until softened.

Step 4

Add the mustard, curry leaves, cardamom and cinnamon to the onions and continue frying until their aromas are released.

Step 5

Add the garlic, ginger and chillies to the mixture and fry for 3 minutes.

Step 6

Pour in the tamarind, tomatoes, yogurt, coconut and bay. Give it a good stir and let the mixture slowly bubble for 10 minutes until a thick gravy has formed.

Step 7

Place the marinated lamb into the mixture, and let the curry cooked on a slow simmer for 90 minutes or until the meat is cooked and tender.

Step 8

Season to taste.

Step 9

Garnish with coriander and serve with rice or naan.