To make it authentically you need a few different spices but once you’ve got these basics you are good to go for a long time.  It’s dead simple basically all you have to do is throw everything into a pan it does not take any technical skill.

The good thing about this dish is that it is really thick and there is usually a lot of sauce/gravy.  I like to serve this with some fried cabbage and some broccoli or cauliflower instead of rice

Here‘s the list of ingredients :

• 1Kg Lamb or Beef (shoulder or leg of lamb) or stewing beef
• 10 whole Cardamom Pods
• 2 Bay leaves
• 6 Whole Cloves
• 10 Whole Peppercorns
• 1 Inch Stick of Cinnamon
• 1 teaspoon ground coriander seeds
• 2 teaspoons ground cumin
• 4 teaspoons paprika ( ¼ to ½ teaspoon of chili powder if you wish
• 1 teaspoon of Cumin
• 1 ½ teaspoon salt
• 6 tablespoon plain yoghurt
• 1 Cauliflower
• 2 x 1 inch cubes of root ginger peeled and roughly chopped
• * Cloves of Garlic chopped

Ok so we start by putting the cubes of meat , while that is going on start measuring out the spices I find it easier to put them on a plate.

Meat Browning
.
Layout the spices try and keep the whole spices together on the plate as they go in together before the dried spices. I slipped with the turmeric so you can’t really see this effect  DUH!
.
Put the garlic and ginger in a coffee grinder or pestle and mortar to make into a paste or chop very finely and add the salt to the mixture as you chop by hand
.
Remove the meat once brown and set aside in a bowl with the juices, using the same pan add a bit of oil and then when it is hot add the whole spices and cook for about 30 seconds and then add the garlic and ginger paste.
.
Then add the dry spices and mix together
.
Then add the meat back to the pan and stir and then add the yoghurt and stir again
.
Chop up a cauliflower and add it to the mix
.
You can cook this on top of the Add the mixture to an oven proof dish and stir. You could brown the meat and cook the spices in the same dish if you want, I preferred to use my chef’s pan though. Add a pint of water and mix again
.
Cook in the oven for 2 hours at Gas Mark 4 350F, 180C The cauliflower will disintegrate and help to form a thick sauce
.
I like to add a bag of spinach 400g, you could add 2 bags if you are a spinach lover. I wilted the spinach in a separate pan because there was not enough room in the oven proof pan for all the spinach. When the spinach  is added then you are good to go.
.
Portion up the remainder ready to freeze I managed to get 5 extra 2 person portions for the fridge, cool so I’ve now got 5 ready meals locked away in the freezer to eat on a dark winters night
.

It’s stood the test of time.

I adapt it a bit by adding a bag or 2 of spinach just before serving. If you like indian cooking once you have got all the spices set up you are off to the races.

Guidelines

1. If you don’t have time for the spices get a jar of
2. Curry paste is pretty much ground up spices with a bit of oil whereas a jar of curry sauce often has lots of sugar in it.
3. Use a table sppon or so of curry paste to begin with you can alwyas add more later if it’s not spicy enough for you.
4. This recipe is ideal for making up loads and freezing into portions.
5. You can serve it with some sauteed Cabbage and Broccoli with yoghurt and cucumber raita.

Delish!

http://uktv.co.uk/food/recipe/aid/534175