Step 1

Preheat oven to 160C or 140C (fan-forced). Heat oil in a large ovenproof saucepan over high heat. Season lamb. Cook, in 2 batches, for 4 mins or until browned. Transfer to a plate.

Step 2

Reduce heat to medium. Cook cinnamon sticks, cloves, bay leaves and fennel seeds for 1 min or until fragrant. Add onion and cook, stirring, for 10 mins or until well browned. Stir in garlic and ginger and cook for 1 min. Add coriander, cardamom, turmeric and chilli and cook for 1 min. Return lamb to pan. Add tomato paste and 1½ cups water. Bring to the boil. Cover and bake for 2¼ hrs or until lamb is very tender.

Step 3

Top with coriander. Serve with naan and yoghurt.