Put the rice, water and salt in a saucepan. Bring the water to the boil, reduce the heat and cover the saucepan with a lid. Cook until the water is absorbed and the rice is tender.
Finely chop half of the ginger and the garlic and make into a paste.
Finely dice the onions.
Chop the tomatoes roughly.
Peel and julienne the remaining fresh ginger.
Pick the leaves from the coriander and roughly chop.
Finely slice the spring onions.
Dice the lamb steaks into 2cm pieces.
Heat the oil in a deep saucepan. Add the bay leaves, cloves and cardamom pods and cook for 1 minute. Add the onions and cook until translucent.
Add the garlic and ginger puree to the pan and cook for 2-3 minutes. Add the ground coriander, chilli powder and cumin and stir for 30 seconds.
Add the tomatoes, tomato puree and the the lamb meat, some salt and just enough chicken stock to cover the mixture. Cook gently for about 30-45 minutes. Add the chickpeas and simmer for a further 2 minutes.
Finish the basmati rice by adding the sliced spring onions.
Serve the curry on top of the rice and finish with a sprinkle of garam masala, chopped coriander and ginger julienne.
«Use tinned chickpeas, otherwise you will need to soak them in water overnight and cook for about two hours in a pan of simmering water.»