Lamb Masala

• 2 tbsp vegetable oil
• 3 1/2 lbs diced lamb shoulder
• 2 medium onions, finely chopped
• 4 cloves garlic, crushed
• 1 piece (1-inch) fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tsp garam masala
• 1/4 tsp ground turmeric
• 6 None cardamom pods, bruised
• 4 None whole cloves
• 1 None cinnamon stick
• 10 None fresh curry leaves
• 1 can (14 oz) crushed tomatoes
• 2/3 cup plain Greek yogurt
• 1 tsp sea salt

1. Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned all over. Remove from pan.
2. Cook onion, garlic and ginger in same pan on medium heat until soft. Add spices and curry leaves; cook, stirring, until fragrant.
3. Add undrained tomatoes, yogurt, 1 cup water and salt; bring to a boil. Return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 mins. Simmer, uncovered, for a further 30 mins or until lamb is tender. Season to taste with salt.
4. Serve lamb curry with naan and basmati rice, if desired.

vegetable oil, lamb shoulder, onions, garlic, fresh ginger, ground cumin, ground coriander, garam masala, ground turmeric, cardamom pods, cloves, cinnamon stick, curry, tomatoes, yogurt, salt

Taken from recipes-plus.com/api/v2.0/recipes/24155 (may not work)