Ingredients:

• 350g plain yogurt
• Salt
• 1and a half Kg Lamb
• 300ml oil
• 4 Bay leaves
• 6 Black & 16 White cardamoms
• Half a Kilo Onions
• 7 Tablespoons Ginger
• 7 Tablespoons Garlic
• 10 Teaspoons Ground Coriander
• 1 teaspoon Turmeric
• 2 teaspoons red Chilli Powder
• 1 Can Skinned & Chopped Tomotoes
• 2 Teaspoons ground Cummin
• 6 Whole Red Chillies
• Fresh Coriander & Tomotoe Slices

Method

1. Marinate Lamb In Yoghurt for 1 hour
2. Heat bay leaves and cardamom in oil until they crackle
3. Add onions and fry till lightly browned
4. Add ginger and garlic paste and stir fry 4-5 minutes
5. Stir in coriander, tumeric and red chili powder.
6. Add lamb with marinate, bring to boil then reduce heat.
7. Simmer for about 30 minutes, adding 15ml water and stirring occasionally
8. Add tomotoes, cumin, whole red chillies and salt
9. Simmer for 30 - 45 minutes until lamb pieces are coated with sauce and tender.
10. Garnish with fresh coriander and tomotoe slices
11. Serve with any Indian bread

Tip:

Can be sweetened with little sugar or apricot jam if desired.
best if only eaten the next day, to give it time to blend.