In a bowl, blend the tomato puree, yogurt, garam masala, cumin seeds, seasoning, ginger, turmeric and chilli powder. Add the meat and marinate for one hour.
In a large pan, heat 2 tsp of the oil over a moderate heat and saute the onions until golden brown. Add the lamb and saute for two minutes. Add the marinade, cover the pan, reduce the heat and cook, stirring occasionally, for fifteen minutes or until the lamb is cooked. If necessary add 150 ml of cold water while cooking, remove pan and set aside.
In another pan, heat the butter and the remaining oil over a low heat and add the cardamom pods and cinnamon stick and cook for two minutes. Pour this sauce over the curry. Garnish with the chopped coriander and serve with basmati rice.
See more Lamb recipes