• 1kg diced lamb
• 1 cup (250ml) yogurt
• 1 tablespoon malt vinegar
• 4 cloves garlic crushed
• 1 tablespoon grated fresh ginger
• 2 tablespoons ghee
• 4 cardamom pods bruised
• 3 cloves
• 1 cinnamon stick
• 2 medium (300g) onions finely chopped
• 3 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground fennel
• 1 1/2 teaspoons sweet paprika
• 3/4 teaspoon chilli powder
• 1/2 cup (125ml) chicken stock
• 1 teaspoon garam masala
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped fresh mint leaves.

Combine lamb, yogurt, vinegar, half the garlic and half the ginger in large bowl;

mix well. Cover, refrigerate 3 hours or overnight. Heat ghee in large pan, add whole spices;

cook, stirring, until fragrant. Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.

Add ground spices; cook, stirring, until fragrant. Add lamb mixture, stir to coat in spice mixture.

Add stock; simmer, covered, for 1 1/2 hours. Remove cover; simmer about 30 minutes or until lamb is tender.

Just before serving, stir in garam masala and fresh herbs; heat through.