In a large pot heat up the oil on medium heat until hot then add the bay leaves, cloves, cardamom pods, cloves and cinnamon stick then sauté for 1-2 minutes until fragrant
Add the finely chopped garlic and the crushed ginger then then sauté for a further 1-2 minutes, ensuring that there it is not burned
Add the finely diced onions and cook for 3-4 minutes until lightly softened
Add the lamb and cook for 5-7 minutes on medium heat until the water has been released and the lamb is lightly browned
As the lamb is cooking dice up the tomatoes and add into the pan then cook for a further 4-5 minutes until softened
Add the salt, chilli powder, Kashmiri chilli powder, turmeric powder and garam masala then cook for 3-4 minutes
Add the water into the pan and bring to a boil before covering and cook for 40-45 minutes until the lamb is almost cooked through
Whilst the lamb is cooking peel the potatoes and chop into chunks then add into the pan along with the water before covering and cook for 10-15 minutes until the potatoes are soft – the cooking time will depend on the size of the potatoes
Add the finely chopped coriander, dried fenugreek leaves and crushed cumin seeds then cook for another 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
Serve immediately with a side of homemade naan and enjoy!
