Lamb Dopiaza — Good Chef Bad Chef

Ingredients

• 1 kg lamb shoulder, diced
• 1 tbsp paprika
• 1 tbsp garam masala
• 4 tsp ground turmeric
• 2 tsp dried mint
• 1 tsp asafoetida
• 2 tsp salt
• Black pepper
• 2 tbsp extra virgin olive oil
• 2 large cloves garlic, finely chopped
• 1 ginger, peeled and finely chopped
• 1 large onions, thinly sliced
• 2 stems curry leaves
• 3 fresh bay leaves
• 1 stick cinnamon
• 2 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 6 cardamom pods, crushed
• ¼ cup ghee
• 2 x 400g cans whole peeled tomatoes with juice, crushed by hand
• 1L beef stock
• ½ bunch of coriander leaves, chopped to garnish
• Seep-fried shallots
• Roti, to serve