Bombay Lamb Curry

Ingredients

• 500 g lamb, diced
• 1 large onion, sliced thinly
• 1 garlic clove, crushed
• 60 g ghee or oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon fresh coarse ground black pepper
• 1 1/2 tablespoons garam masala
• 2 chilies
• 2 bay leaves
• 1 (5 cm)  cinnamon stick
• 100 ml natural low-fat yogurt
• 225 g tomatoes, skinned and diced
• 1 teaspoon salt

Directions

1. 1

   Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.

2. 2

   Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.

3. 3

   Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.

4. 4

   Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.

5. 5

   Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.

6. 6

   Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.

7. 7

   Serve with Basmati rice and accompaniments.