A delicious curry where the rich flavours of the infused spices really make this curry stand out and the addition of yoghurt gives it a rich texture. It's well worth that little bit of effort. I always double the recipe so half can be frozen.
- 500 g lamb, diced
- 1 large onion, sliced thinly
- 1 garlic clove, crushed
- 1 1⁄2 tablespoons ghee or 1 1⁄2 tablespoons 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 sticks
- 100 ml natural low-fat yogurt
- 225 g tomatoes, skinned and diced
- 1 teaspoon salt
- Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
- Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
- Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
- 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.
- Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
- 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.
- Serve with Basmati rice and accompaniments.