Bangladeshi Lamb Curry - cooking recipe

Ingredients

1/4 cup ghee
2 None large onions, thinly sliced
4 None bay leaves
1 None cinnamon stick
5 None green cardamom pods, bruised
5 None whole cloves
3 cloves garlic, minced
1 inch fresh ginger, peeled, grated
1 1/2 lb boneless lamb leg, trimmed, cubed
2 tsp sugar
1 tsp cayenne pepper
2 cups thick plain yogurt
7 oz green beans, trimmed, halved
None None rice, to serve
None None sliced almonds, to serve
None None sliced chili, to serve

Preparation

Heat ghee in a large, heavy-bottomed frying pan over high heat. Cook onions and spices for 8-10 mins, stirring, until golden brown. Add garlic and ginger. Cook for 1 min, until fragrant. Add lamb and cook for 4-5 mins, to brown all over. Add sugar and cayenne. Stir in yogurt, 1 tbsp at a time, stirring between each addition. Season. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour, or until lamb is tender.
Add beans and simmer for 2 mins. Serve over rice, topped with sliced almonds and sliced red chili.