Lamb Masala

• 2 tablespoons vegetable oil
• 3 1/2 pounds lamb shoulder diced
• 2 onions medium, finely chopped
• 4 cloves garlic crushed
• 1 inch fresh ginger grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons garam masala
• 1/4 teaspoon ground turmeric
• 6 cardamom pods bruised
• 4 whole cloves
• 1 cinnamon stick
• 10 fresh curry leaves
• 14 ounces crushed tomatoes
• 2/3 cup plain greek yogurt
• 1 teaspoon 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, ginger, ground cumin, ground coriander, garam masala, ground turmeric, bruised, cloves, cinnamon, curry, tomatoes, greek yogurt, salt

Taken from www.yummly.com/recipe/Lamb-Masala-1405635 (may not work)