Bangladeshi Lamb Curry

• 1/4 cup ghee
• 2 onions large, thinly sliced
• 4 bay leaves
• 1 cinnamon stick
• 5 green cardamom pods bruised
• 5 whole cloves
• 3 cloves garlic minced
• 1 inch fresh ginger peeled, grated
• 1 1/2 pounds lamb leg boneless, trimmed, cubed
• 2 teaspoons sugar
• 1 teaspoon cayenne pepper
• 2 cups plain yogurt thick
• 7 ounces green beans trimmed, halved
• rice to serve
• sliced almonds to serve
• chili sliced, 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, green cardamom, cloves, garlic, ginger, sugar, cayenne pepper, green beans, rice, almonds, chili

Taken from www.yummly.com/recipe/Bangladeshi-Lamb-Curry-1398797 (may not work)