Spicy Lamb Stew

I love Indian food and one of my favourite restaurants is an indian restaurant in southfields, south west london, called Sarkhels. The signature dish is a delicious lamb shank slow cooked in south indian spices. This is a dish inspired by that recipe but a lot easier and cheaper!

Serves 4

400g Lamb cubed (leg is best)
6 cardamom pods
8 cloves
3 tsp garam masala
3 tsp fenugreek powder
2 tsp cumin powder
1 tsp tumeric
2 garlic cloves
1 onion
100 ml dry white wine
400 ml chicken stock
1 can chopped tomatoes
bunch fresh coriander
1 can Chickpeas
Creme Fraiche

Toast the cloves and cardamom pods for a few minutes to release their aroma. Put aside.
Heat some oil in a pan then fry the onion for a few minutes without browning. Then re add the cardamom pods and cloves and other spices. Cook for a minute more then add the garlic and lamb. Fry the lamb for five minutes or until browned. Add water if the mixture sticks.
Pour in a glass of wine and turn up the heat. Simmer fast till about half the wine has evaporated taking care to keep stirring the dish so it does not stick.
Now add the tomatoes and chicken stock and simmer on a low heat for 40 mins to an hour.
Five minutes from the end chuck in the chickpeas. Simple as that. Scoop out the stew and place on a bowl of rice garnished generously with coriander and creme fraiche.

Try a spicy heavy bodied red with this dish such as Cono Sur merlot. Or a belgian lager - Duvel.