Ingredients

Steps

• Mix marinade ingredients and rub over scored lamb rumps.
• Marinate lamb in a cool place for two hours.
• Preheat oven to 200°C.
• Brown lamb in a hot frying pan and roast for 15-20 minutes.
• Rest lamb for five minutes before serving.
• Fry bay leaves, cardamom, and garlic in oil for one minute.
• Sauté onions until coloured and stir in ginger-garlic paste for two minutes.
• Add spices, salt, vegetables, and tomatoes then simmer for 30 minutes.
• Stir in chickpeas once vegetables are tender and cook for five minutes.
• Garnish stew with fresh coriander and top with sliced lamb.