2 tsp ground cardamom
2 tsp garam masala
1 tsp ground fennel seeds
2 tsp ground cumin
2 tsp ground coriander
1.4kg lamb shoulder, diced
¼ cup vegetable oil
2 brown onions, finely chopped
2 tbsp grated fresh ginger
6 red chillies, deseeded, sliced
4 cloves garlic, crushed
800g canned crushed tomatoes
2 cups hot chicken stock
750g pumpkin, peeled
deseeded, cubed
4-5 saffron threads
2 cinnamon sticks
2 bay leaves
2 tsp brown sugar
¼ cup coriander leaves, chapatis and toasted pumpkin seeds, to serve
Preheat oven to 180°C. Combine first five ingredients. Add lamb; toss to coat. Heat half the oil in a frypan. Cook lamb, in batches, until browned. Set aside. Heat remaining oil in the same frypan. Add onion, ginger, chillies and garlic. Cook, stirring, until onions are soft.
Place onion mix and lamb in a casserole dish. Add tomatoes, stock, pumpkin, saffron, cinnamon and bay leaves. Cook, covered, 1½ hours.
Stir in brown sugar and cook, uncovered, for a further 10 minutes. Sprinkle with coriander; serve with chapatis and toasted pumpkin seeds.
