Trim any excess fat and cut leftover roast lamb into bite sized pieces. Toast cardamom, coriander, mustard seeds and bay in coconut oil until the seeds begin to pop out of the pan. Add the cubed lamb and continue to cook until meat is nicely browned.
Transfer the lamb to a dutch oven, adding enough stock and tomato puree to cover the meat. Cover and simmer about 1 and 1/2 hours. Add black gram lentils, peas, tomatoes, ginger, chili powder, curry powder and cilantro, and simmer another 1/2 hour.
Heat a naan on a skillet and serve with lamb and yoghurt or sour cream.
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