For this popular Indian dish .the lamb is traditionally marinated in yogurt, then cooked with spices and tomatoes to give dish its rich, red appearance.


Serves 4

900g/2lb lamb

45ml/3 tbsp lemon juice

250ml/8floz/1 cup natural yogurt

5ml/1 tsp salt

2 garlic cloves, crushed

2.5cm/1 in piece fresh, root ginger, grated

30ml/2 tsp oil

205ml/ ½ tsp cumin seeds 2 bay leaves

4 green cardamom pods

1 onion, finely chopped

10ml/2 tsp ground coriander

10ml/2 tsp ground cumin’5ml/1 tsp chill powder

400g/ 14oz can chopped tomatoes

30ml/2 tbsp tomato puree

150ml/ ¼ pint/ 2/3 cup water toasted cumin seeds and bay leaves, to garnish

Plain rice, to serve

1 Discard any excess fat from the meat and cut it into 205cm/1 in cubes.

2 In a bowl, mix the lemon juice, yogurt, salt, 1 garlic clove and the ginger. Add the lamb and leave to marinate overnight.

3 place the oil in a large microwave proof bowl and microwave on high for 1 minute Add the cumin seeds, bay leaves and cardamom pods and microwave on HIGH for 2 minutes.

4 Add the onion and remaining garlic cover and microwave on HIGH for 3 minutes, stirring once. Stir in the ground coriander cumin and chilly powder, then microwave on HIGH for 1 minutes, stirring once.

5 Stir in the marinated lamb, cover and microwave on HIGH for 10 minutes, stirring once.

6 Mix in the tomatoes, tomato puree and water. Cover and microwave on HIGH for 5-8 minutes until hot and bubbling. Reduce the powder setting to Medium and microwave for 30-40 minutes, until tender. Leave to stand, covered, for 10 minutes before serving, garnished with cumin seed and bay leaves.