Indian Lamb Curry

Ingredients

• 500g off-cut bone lamb or boneless lamb
• 1 cinnamon stick
• 2 whole cloves
• 1 cardamon pod
• 1 large red onion, finely chopped
• 2 bay leaves 
• 1tbsp ginger paste
• 2tsps minced garlic
• 2tsps coriander powder
• 1/2 tsp turmeric
• 2tsps garam masala 
• 5 peppercorns
• 1 cup diced tomato
• 1/3 cup natural yoghurt
• Vegetable oil

Method 
- Heat oil in a large pan, add cardamom, cinnamon stick and peppercorns. When the fragrance starts to release, add chopped onion and saute until lightly golden, remember to stir frequently.
- Stir in ginger, garlic, chilli, turmeric, coriander and garam masala for 2-3 minutes, then add the lamb.
- Season the mixture with a good pinch of salt and pepper, adding a bit water to avoid food from sticking, and stir for 5 minutes.
- Add diced tomatoes, keep stirring occasionally and cook for 5 minutes.
- Then add 2 or 3 cups of water and simmer over low heat for 15 minutes or until the meat is cooked to your liking.
- Whisk the yoghurt with a fork and add slowly to the pot.
- Serve it hot with steamed basmati rice or indian naan.

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