Lamb curry recipe

• 3 tbsp sunflower oil
• 1 tsp ginger paste
• 1 tsp garlic paste
• 0.5 tsp ground cloves
• 0.5 tsp ground cinnamon
• 1 tsp green cardamom powder
• 0.5 tsp ground turmeric
• 1 tsp salt
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 kg (2.2lbs) lean lamb, diced
• 2 onions, peeled and sliced into thin wedges
• 2 bay leaves
• 400 ml (14.1fl oz) boiling water
• 2 tomatoes, halved and thinly sliced
• 0.5 lime, juice only
• 1 tsp garam masala

1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon, cardamom, turmeric, salt, chilli powder and cumin.
2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the spices.
3. Cook over a high heat for 5 minutes to seal the meat then add the boiling water.
4. Bring to the boil, then reduce the heat, cover the pan loosely and simmer for 40 minutes.
5. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5 minutes before serving.

sunflower oil, ginger paste, garlic, ground cloves, ground cinnamon, green cardamom, ground turmeric, salt, chilli powder, ground cumin, lean lamb, onions, bay leaves, boiling water, tomatoes, lime, garam masala

Taken from www.lovefood.com/guide/recipes/17248/lamb-curry-recipe (may not work)