Method

Heat the oil in a large karahi, wok or sturdy casserole. Add the bay leaves and cinnamon and stir for a few seconds before adding the red onion. Cook over a medium-high heat, stirring often, until the onions are golden. Add the garlic paste and grated ginger to the onions and continue frying for 2-3 minutes over a medium heat.

Stir in the chilli powder, turmeric and garam masala, and fry for a minute before adding the chopped tomatoes. Cook for a further 4-5 minutes, until the tomatoes thicken and the oil starts to separate from the masala. Add the lamb and continue frying over a medium-high heat until well-browned – about 20 minutes. Add a little water if the spices start catching on the bottom of the pan.

Pour over enough water to cover the meat, put on the lid, and simmer until tender – about 45 minutes. This curry can also be cooked in the oven at 170C/gas mark 3 for about 45 minutes.

Sharpen the masala with the white-wine vinegar and sweeten with jaggery, for a sweet-sour finish. Just before serving, scatter with crisp potato sticks and coriander leaves, and finish with lemon wedges on the side. This dish works especially well with Indian flatbreads.