Step 1

Put a pan on high heat and add the cumin and coriander seeds. Once they begin to crackle, add the oil and reduce the heat to medium

Step 2

Add in the onions and fry until they begin to turn golden

Step 3

While the onions are cooking, in a bowl mix together the garlic puree, ginger puree, turmeric, curry powder and chilli powder with a splash of water to make a paste

Step 4

Once the onions have turned golden, add in the paste and stir for a couple of minutes

Step 5

Add in the lamb and fry until all sides are sealed

Step 6

Mix in the tomato puree, chopped tomatoes, chicken stock and tamarind extract and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally

Step 7

Add the garam masala and cook for a further 2 minutes

Step 8

Serve with rice or naan and drizzle on lemon juice and finely diced onion to garnish