Tom Kerridge's Lamb Curry with Pea Pilaf Recipe | Food Network UK

Ingredients

• 2-3 tbsp vegetable oil
• 2 large onions, finely diced
• 1 tsp cumin seeds
• 1 cinnamon stick
• 5 green cardamom pods, lightly bashed
• 2 black cardamom pods
• 2 tbsp grated garlic
• 2 tbsp grated ginger
• 1 heaped tsp Kashmiri chilli powder
• 2 heaped tsp garam masala
• 1 heaped tsp ground coriander
• 1 heaped tsp ground turmeric
• 1 tsp sea salt
• 1 tsp ground pepper
• 3 tbsp tomato purée
• 1.5kg lamb neck, trimmed and cut into 4cm pieces
• 300ml lamb stock
• 3 tbsp ghee
• 1 onion, halved and thinly sliced
• 4 cloves
• 4 cardamom pods, lightly bashed
• Pinch of saffron
• Small handful curry leaves
• 400g basmati rice, rinsed and drained
• 800ml chicken stock
• 150g peas
• Fresh coriander and poppadoms to serve