1 heaped tsp ground coriander
small handful of fresh coriander, finely chopped, to garnish
6 garlic cloves, grated
2.5cm/1in piece fresh root ginger, finely grated
2 onions, finely chopped
1 red pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces
1 green pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces
500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches), to serve
400g tin chopped tomatoes
sea salt and freshly ground black pepper
6 green cardamom pods, lightly crushed
1–2 tsp hot chilli powder (depending on how hot you like it)
1 cinnamon stick
4 cloves
3 tsp garam masala
1 tbsp vegetable oil
4 tbsp fat-free, Greek-style yoghurt, to serve
800g/1lb 12oz lamb neck fillet, cut into 3.5cm/1½in chunks
200ml/7fl oz lamb stock