Step 1

Combine all paste ingredients with a pinch of salt. Set aside.

Step 2

Heat oil in a large pan and brown the lamb in batches. Set aside.

Step 3

In the same pan, fry the bay, cinnamon, cloves and onion until the onion is soft and translucent. Add the garlic and ginger and fry for a further 2mins. Add the paste and fry for another 2 mins.

Step 4

Add the lamb and 400ml of water and gently simmer for 1 hr, stirring occasionally.

Step 5

Discard the bay and cinnamon and stir through the yoghurt, cooking for a further 10 mins.

Step 6

Sprinkle with freshly chopped coriander before serving.