I just made this karachi-style lamb & chickpea curry. The basic method was taught to me by a pakistani friend when we were both engineering undergrads three decades ago. Erk! Although I now use a slow cooker as opposed to a pan on the hob.
Pack of diced lamb. Preferably not too lean. Put some natural yoghurt into a bowl - three or four tablespoons, enough to coat the lamb. To that, add two heaped teaspoons of garam masala, eight cardamom pods (you can crush them if you prefer a more intense flavour), a heaped teaspoon of curry powder (heat level can be your choice, but I prefer mild or and then add heat to taste), and a teaspoon each of cinnamon, cumin, turmeric and ground coriander. Mix the spices into the yoghurt, then add the lamb. Leave to marinate, preferably overnight if you can.
Tip a can of tomatoes into your crock pot or pan. Drain a can of chickpeas and add those in too. Crumble in a chicken stock cube and add a handful of desiccated coconut. Get this going on a low heat.
In a frying pan, heat some oil. Add a chunk of chopped fresh ginger, four or five cloves of garlic, finely chopped (you should have roughly the same amount of garlic to ginger), and one large onion, also finely chopped. To this, add another teaspoon of curry powder, half a level teaspoon of ground black pepper (you can use less if you wish), and half a teaspoon of dried kashmiri chillies (these are mild and fruity, so if you want more heat, choose a different chilli variety). Saute until the onions are soft, then add to the tomatoes and chickpeas. Stir well.
Add the lamb to the pot and cook slowly. You can add sweet peppers to this partway through the cooking time if you want. Cook until the meat and chickpeas are tender, and the sauce is good and thick.
