Lamb Madras

Ingredients

• 400-600 g leg of lamb (trimmed and chopped)
• 2 tbsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp white poppy seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• ½ tsp fennel seeds
• 1 cassia bark stick (about 7cm long)
• 5 whole cloves
• 2 tbsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp salt or to taste
• 3 tsp vegetable oil
• 1 tsp black mustard seeds
• 10-12 fresh curry leaves
• 1 onion (finely diced)
• 1 green chilli (finely chopped (2 for more heat))
• 2 cm ginger (grated)
• 2 cloves garlic (finely chopped)
• 400 g / 1 tin plum tomatoes
• 2 tsp tamarind pulp
• 1 tsp hot red chilli powder (optional)
• Handful fresh coriander