Bombay Lamb Curry

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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 add diced lamb and cook, stirring until sealed on all sides. remove meat from the saucepan and set to one side.
• 3 add the coriander, turmeric, black pepper and 1 tablespoon garam masala. stir together for 1 minute.
• 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 add bay leaves and cinnamon; stir in the yoghurt. add the chopped tomatoes and bring to the boil.
• 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 serve with basmati rice and accompaniments.