Lamb and sweetcorn curry recipe

Ingredients

• 750 g boneless lamb shoulder meat, trimmed and cut into 2.5cm dice
• 6 tbsp ghee or vegetable oil
• 12 cloves
• 4 black cardamom pods
• 2 bay leaves
• 2 onions, finely chopped
• 6 green chillies, slit lengthways
• 2 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp garlic paste
• 200 g sweetcorn kernels, either frozen or canned is fine
• 250 g plain yoghurt
• 125 ml lamb stock or water, plus extra, if necessary
• 6 cm piece of fresh ginger, peeled and finely chopped
• 50 g fresh coriander leaves and stalks, chopped
• 1 lemon, juice only