Creamy Lamb Curry

• 2 pounds lean boneless lamb, cut into 2-inch pieces
• 1/2 teaspoon salt
• Vegetable cooking spray
• 1 medium onion, chopped (1 cup)
• 1 (1-inch) piece fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 2 bay leaves
• 1 (1-inch) cinnamon stick
• 2 cups fat-free reduced-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup plain nonfat yogurt
• 1 tablespoon garam masala
• 8 fresh mint leaves, chopped

1. Sprinkle lamb pieces with salt.
2. Cook lamb, in batches, in a Dutch oven coated with cooking spray over medium-high heat, stirring often, 5 minutes or until lamb is lightly browned. Remove and set aside.
3. Saute onion and ginger in a Dutch oven coated with cooking spray over medium-high heat 1 to 2 minutes. Add garlic; cook 1 minute. Stir in coriander and next 4 ingredients. Add cooked lamb, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Remove from heat; add yogurt and garam masala, stirring until blended. Sprinkle with mint.

lamb, salt, vegetable cooking spray, onion, fresh ginger, garlic, ground coriander, ground cumin, ground cloves, bay leaves, cinnamon stick, chicken broth, tomatoes, nonfat yogurt, garam masala, mint

Taken from www.myrecipes.com/recipe/creamy-lamb-curry (may not work)