• 750g boneless lamb shoulder meat, trimmed and cut into 2.5cm cubes
  • 6 tbsp ghee (clarified butter) 
or vegetable oil
  • 12 cloves
  • 4 black cardamom pods
  • 2 bay leaves
  • 2 onions, finely chopped
  • 6 green chillies, slit 
  • 2 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tbsp garlic paste
  • 200g sweetcorn kernels
  • 250g plain yoghurt
  • 125ml lamb stock or water
  • 6cm piece of fresh ginger, peeled and finely chopped
  • 50g fresh coriander leaves 
and stalks, chopped
  • Juice of 1 lemon

Heat the ghee to smoking point in a heavy-based pan. Add the cloves, cardamom and bay leaves. When they crackle, add the onions and cook on a medium heat until golden. Add the green chillies, salt, ground coriander, cumin and turmeric and stir for 1 min. Stir in the garlic paste and continue cooking for 1-2 min. Now add the lamb and cook, moving it around on a high heat, for 4-5 minutes, until lightly browned. Stir in ¾ of the sweetcorn and gradually add the yoghurt, stirring well. If you add it too quickly, it will make the curry grainy.Allow the mixture to come to the boil. Add the lamb stock, reduce the heat and simmer, uncovered, for about 30 minutes, stirring occasionally, until the sweetcorn is creamy and the sauce has thickened. Add the ginger, coriander and the remaining sweetcorn, pour in a little more lamb stock or water, if required. Continue simmering over low heat for 10 minutes. Check the seasoning and finish by squeezing in the lemon juice. Serve the curry with rice or chickpea breads. Serves 4