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.
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.