The Curry Guy’s Champaran Welsh Lamb handi curry

Ingredients

• 900g PGI Welsh Lamb leg, on the bone, diced
• 125ml mustard oil
• 1 x 5cm cinnamon stick
• 6 green cardamom pods, bruised
• 3 black cardamom pods, bruised (optional)
• 2 Indian bay leaves
• 4 medium red onions, grated
• 10 garlic cloves, unpeeled, smashed and finely chopped
• 1½ tsp salt
• 1 tbsp Kashmiri chilli powder
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground fennel
• 2 tsp garam masala
• 6 whole green bird's eye chillies, slit down the middle
• 4 whole garlic bulbs
• 3 tbsp (generous) melted ghee
• 6 tbsp plain flour