Bombay Lamb Curry - cooking recipe

Ingredients

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

Preparation

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.