In a blender, mix the cardamom, cinnamon, cloves and half of the red chillies – set aside. Also slice some red chillies in half and keep aside.
4 Black cardamom seeds, 5 Green cardamom seeds, 2 Cinnamon sticks, 6 Black cloves, 10-15 Red finger chillies
Marinate the meat using the spice blend above (save 1tsp), yoghurt, ginger and garlic pastes, bay leaves and turmeric root. Mix well and set aside to marinate in the refrigerator for an hour.
1 Cup Greek yoghurt, 100 g Garlic paste, 100 g Ginger paste, 2 Bay leaves, 3/4 tsp Crushed fresh turmeric root
In a heavy bottom pan, heat the tallow and add the onions. Sauté until golden brown in colour.
2 Organic brown onions
Add tomato puree, crushed ginger, garlic and water. Sauté until the tallow begins to separate.
50 g Crushed garlic cloves, 25 g Crushed ginger, 200 g Tomato puree, 30 ml Lamb tallow
Add the meat and sauté on high heat for 3 minutes. Pour in the bone broth. Stir.
1.5 kg Lamb leg, 2 x 500 ml Lamb bone broth
Cover the pan with a lid and let it slow-cook until the meat is tender. For a thick red fiery flavoured gravy, reduce by 50%.
Garnish with the saved spice blend (1tsp) and coriander leaves. Serve piping hot.
Coriander leaves