Bangladeshi Lamb Curry

• 1/4 cup ghee
• 2 None large onions, thinly sliced
• 4 None bay leaves
• 1 None cinnamon stick
• 5 None green cardamom pods, bruised
• 5 None whole cloves
• 3 cloves garlic, minced
• 1 inch fresh ginger, peeled, grated
• 1 1/2 lb boneless lamb leg, trimmed, cubed
• 2 tsp sugar
• 1 tsp cayenne pepper
• 2 cups thick plain yogurt
• 7 oz green beans, trimmed, halved
• None None rice, to serve
• None None sliced almonds, to serve
• None None sliced chili, to serve

1. Heat ghee in a large, heavy-bottomed frying pan over high heat. Cook onions and spices for 8-10 mins, stirring, until golden brown. Add garlic and ginger. Cook for 1 min, until fragrant. Add lamb and cook for 4-5 mins, to brown all over. Add sugar and cayenne. Stir in yogurt, 1 tbsp at a time, stirring between each addition. Season. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour, or until lamb is tender.
2. Add beans and simmer for 2 mins. Serve over rice, topped with sliced almonds and sliced red chili.

ghee, onions, bay leaves, cinnamon stick, green cardamom pods, cloves, garlic, ginger, lamb, sugar, cayenne pepper, yogurt, green beans, rice, almonds, chili

Taken from recipes-plus.com/api/v2.0/recipes/30893 (may not work)