Lamb and sweetcorn curry recipe

INGREDIENTS

• 6 ground coriander
• 2 ground cumin
• tsp ground turmeric
• 750 boneless lamb shoulder meat, trimmed and cut into 2.5cm dice
• g ghee or vegetable oil
• 6 cloves
• tbsp black cardamom pods
• 12 bay leaves
• 4 onions, finely chopped
• 2 green chillies, slit lengthways
• 2 salt
• 1 garlic paste
• tsp sweetcorn kernels, either frozen or canned is fine
• 1 plain yoghurt
• tsp lamb stock or water, plus extra, if necessary
• 1 cm piece of fresh ginger, peeled and finely chopped
• tsp fresh coriander leaves and stalks, chopped
• 1 lemon, juice only