Lamb & Carrot Curry – My Home Cooked

Ingredients

• 1 kg lamb neck fillet
• 1 large brown onion, finely chopped
• 4-5 garlic cloves, grated
• 1 and a half inch piece of ginger, grated
• 2-3 green finger chillies, slit in half lengthways
• 2 tsp cumin seeds
• x2 black cardamom pods
• x5 whole peppercorns
• x3 whole cloves
• 2 inch piece cassia bark
• 2 bay leaves
• pinch of Kasuri methi (dried fenugreek leaves)
• 1 tsp turmeric
• 1 and a half tsp garam masala
• 2 tsp sea salt
• 150ml passata
• 2 tbsp Greek yoghurt
• x5 small-medium carrots, peeled & cut into chunks
• 1 tbsp chopped coriander
• vegetable oil for cooking
• 0.5- 1 cup of water for the ‘gravy’ or sauce