Curry Night!

Lamb Dopiaza

Ingredients:

500g diced Lamb, 2 large tomatoes, 1 Large onion, 6 cloves garlic, 10g Fresh ginger, 150ml Greek style yogurt, 2cm stick Cinnamon, 5 black peppercorns, 4 green cardamoms, 4 cloves, 1 bay leaf,
1.5 tsps coriander, 1 tsp cumin, 0.5 tsp turmeric, 1.5 tsps garam masala, 0.5 tsp chili powder and handful chopped coriander.

Method:
Blend tomatoes garlic and ginger to smooth paste. Add to yogurt with all powdered spices, salt to taste and mix well. Set aside. chop three quarters of the onion and fry in 5 tablespoons of veg oil until well browned. Slice the remaining onion and set aside.
When the onion is browned add the whole spices and fry for 2 mins. Add the Lamb and seal on all sides. Now add the yogurt spice mix, bring to the boil stirring constantly, now turn down heat cover and simmer for 40-50 mins until lamb is tender adding more water if necessary to stop the sauce becoming too dry. Add the sliced onion 30 mins into cooking time.
Taste and adjust seasoning adding a little lemon juice if you feel it needs it.
Add chopped coriander stir and serve.