Lamb Curry

INGREDIENTS

1 kilogram lamb leg or shoulder, diced
2 tablespoons oil
3 onions, finely chopped
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 cup tomatoes, chopped
¾ cup plain Greek yoghurt
½ cup water
1 tablespoon lemon juice
2 cinnamon sticks
8 cloves
8 green cardamoms
2 black cardamoms
3 bay leaves
2 tablespoons coriander powder
¼ teaspoon turmeric powder
1 tablespoon cayenne pepper
1 tablespoon paprika
½ teaspoon garam masala
salt and pepper

METHOD

Into a Dutch oven or skillet on medium heat, add oil and cinnamon, cloves, cardamoms and bay leaves.

Add onion and sauté altogether until caramelised and almost brown.

Add ginger and garlic, sauté for 1 minute, then add lamb and fry for another 2 to 3 minutes.

Add dry spices and tomatoes, then sauté for 2 to 3 minutes until fragrant.

Add yoghurt, mix to combine, then add water and lemon juice.

Season with salt and pepper. Bring to the boil on a medium heat.

Reduce to a simmer and continue cooking, stirring frequently, until meat is fork-tender (about 1 to 1½ hours). (You can also pop the lid on and cook in the oven.)