Lamb Dupiaza

Heat the oil in a large, heavy pan over a medium heat. Add the sliced onions with a pinch of salt and cook for 8-10 minutes until soft and golden.

Stir in the cumin seeds, garlic and ginger. Cook for 1 minute until fragrant, then add the ground coriander, ground cumin, turmeric and chilli powder.

Add the lamb pieces and turn the heat up slightly. Cook for 5-6 minutes, stirring, until the meat is sealed and lightly browned.

Stir in the tomato purée and chopped tomatoes. Cook for 2 minutes, then reduce the heat and mix in the yoghurt a spoonful at a time so it stays smooth.

Pour in the hot water, bring to a gentle simmer, cover and cook for 40-45 minutes, stirring occasionally, until the lamb is tender.

Add the onion petals and cook uncovered for 8-10 minutes so they soften but keep some bite and the sauce reduces slightly.

Stir in the garam masala and half the chopped fresh coriander. Taste and season with salt and black pepper as needed.

Rest for 5 minutes, then serve hot topped with the remaining coriander.