Step 1

To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.

Step 2

To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes.

Step 3

Add the spice paste and fry for another 2 minutes, stirring

Step 4

Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves.