Ingredients

• 500g lamb shoulder or leg, cubed

Base Sauce

• 3 tbs vegetable oil   
• 2 large onions
• 8 garlic cloves
• 2.5cm peeled root ginger
• 500 ml hot water, approximately

Spice Mix

• 1½ tsp paprika
• 1½ tsp turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp ground fenugreek

Curry Sauce

• 3 tbs vegetable oil
• 3 garlic cloves
• 1 tsp grated root ginger
• 1 tsp sugar
• 200ml tomato pasata
• ¼-½ tsp salt  - to your taste
• 1 bay leaf
• 1 stick cinnamon
• 1 lamb stock cube
• 200 ml orange juice
• 10-12 curry leaves
• 2 tbs of chopped coriander

Method

1. Heat oven to 325°F/ 160°C/150°C Fan
2. Brown the lamb in a little oil and set aside.
3. The Base Sauce - The curry secret!
4. Chop onions, ginger and garlic roughly and fry in oil until cooked, add hot water, just enough to cover onions and garlic, you may not need all 500ml. Simmer for 20 minutes.
5. Take the sauce off the heat and let cool, then blitz with a hand blender. Set aside.
6. The Spice Mix.
7. While the base sauce is cooling prepare the spice mix, by mixing  all the dry spices together in a bowl.
8. The Karahi Sauce
9. In a flame proof and oven proof  pan, heat the oil to a  medium heat, and fry the second batch of garlic and ginger for about 2 – 3 minutes, then turn the heat down very low.
10. Now add the spice mix a spoonful at a time, gradually blending the spices in to make a paste.
11. Cook the spice paste very slowly for 2 minutes to bring out the aroma of the spices - be careful not to burn them, as burnt spices will make the finished dish bitter tasting.
12. Now add the tomato pasata,  the base sauce, the orange juice, salt, sugar, bay leaf, curry leaves, cinnamon, lamb  stock cube and the browned lamb, mixing  it together well.
13. Cover the pan cook in the oven for at least 2- 2½ hours, or until the lamb is tender.
14. Just  before you are ready to serve add the coriander.
15. Serve with chapatis or rice.