A Nice Lamb Curry

Ingredients

1 1/2 - 2 Lb. deboned leg of lamb (chopped into bite-sized chunks)
2 Medium to large onions (chopped)
3 Cloves garlic (chopped into smaller pieces)
1 Tbsp fresh ginger (peel the tough outer layer off and chop into small pieces)
1 - 1 1/2 Tsp salt (to taste)
1 Tsp chile powder (you may also see it as chili powder)
1 Tsp tumeric
2 Tsp ground coriander
3 Tsp garam masala
2 Tsp ground cumin
19 Oz or 398 ml tin chopped tomatoes
2 Dessert spoons plain (unflavoured) yoghurt (In your cutlery the dessert spoon, might be what you think of as a soup spoon. Traditionally, the dessert spoon and fork were both served with dessert.)


First pour a couple of tablespoons of olive oil into the pot and heat on high until very hot. Add the chopped onions and garlic and stir-fry until the pieces start to go soft and translucent. Then add the ginger and keep stir-frying.

Then add all the quantities of ground spices and keep frying. Continue to dry-fry the spices for a few minutes and then add the lamb. Continue to stir-fry until all the pieces have browned (about 5 minutes). It is a very dry mixture at this point, but the aroma is wonderful.

Then add the tin of tomatoes and mix it well; cook it for a few minutes and then add the yoghurt. Bring it to a boil and then cover it and simmer for 1 1/2 to 2 hours, stirring every so often.

Serve it with steamed Basmati rice and garnish it with parsley, if you like.