2 bullet chillies, roughly chopped
small bunch fresh coriander, chopped
chopped fresh coriander
4 dried curry leaves
4 whole garlic cloves, peeled
1 whole garlic bulb, peeled and roughly pounded in a pestle and mortar
2.5cm/1in piece fresh root ginger, peeled and roughly chopped
2 onions, finely sliced
1 green pepper, seeds removed and sliced
2 tomatoes, cut into quarters
1 tomato, cut into 6–8 pieces
3 black cardamom pods
5 green cardamom pods
1 cassia bark, broken
pinch of salt
2 tsp salt
1 tsp turmeric
2–3 tbsp vegetable oil, for frying
1kg/2lb 4oz boneless lamb leg, chopped into 2.5cm/1in chunks