* 1kg (2 1/4lb) Lamb shoulder, trimmed and cubed
* 50g (1.8 ounces) Ghee
* 1 large Onion, peeled and sliced
* Freshly ground black pepper
* 2 tablespoons Ginger paste
* 2 tablespoons Garlic paste
* 2 Black cardamom pods, whole, cracked under a knife
* 1 teaspoon Chilli powder - I used Ancho chili powder for a smokey edge.
* 568 ml (1 Pint) Vegetable stock
* '''Lamb Marinade'''
* 400 ml (14 fl oz) Natural yogurt
* 2 teaspoons Lemon juice
* 5 cm (2") piece of Ginger, peeled and Julienned
* 1 bulb of Garlic, peeled and crushed
* 5g (1/8 oz) (''about 8'') dried chile de arbole, left whole
* ¼ teaspoon Salt

===Method===
* '''Marinade'''
* To a lidded Lock and Lock box, add the Yogurt and all the Marinade ingredients.
* Ensure everything is evenly mixed.
* Add the Meat. Close the lid and shake well. Refrigerate and leave to Marinade for at least 2 hours, more if you have time. Shaking now and then ensures a constant Marinade.
* '''Lamb Curry'''
* Add the Chilli paste and the Ginger paste to a bowl or cup and mix with 4 tablespoons of water.
* Heat the Ghee in a Wok or large Frying pan, add a good grind of Black pepper. Once the Pepper starts to fizz, stir in the Onions, reduce the heat a little so the Ghee does not burn and Stir fry the Onions for 10 minutes until nicely coloured.
* Add the Ginger and Garlic paste mix and the Chilli power and mix well.
* Add the Cardamom pods, and the cubed Lamb with its Marinade and Stir fry for 5 minutes.
* Top up with 800 ml (1.25 Pints) of Vegetable stock.
* Bring to the Boil, reduce the heat, cover and Simmer for 1 hour 30 minutes.

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