Lamb Curry

Ingredients

Boneless lamb -1 ½ lbs (trimmed of fat and cut into pieces)
Onions – 1 ½ large ( finely chopped)
Minced garlic – 2 tsp
Fresh ginger paste – 1 tbsp
Chilly powder - 1 tsp
Coriander powder – 2 tsp
Pepper powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala – 1 ½ tsp
Diced tomatoes – 1 cup
Yogurt – 1/3 cup
Cloves – 4
Cinnamon sticks – 2’’ piece
Black cardamom pod – 1
Peppercorns – 10
Bay leaves – 2
Cilantro leaves – 2 tbsp
Vegetable oil
Salt to taste

Directions
1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, stirring frequently.
3. Stir in the ginger paste, garlic, and lamb.
4. Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep it from sticking.
5. Add turmeric, coriander powder,pepper powder,chilly powder and garam masala; stir for 5 minutes.
6. Add diced tomatoes, and cook until meat becomes tender.
7. Whisk the yogurt with a fork; and add to the pan slowly.
8. Then cook until meat is done to your liking and sauce is thickened.
9. Garnish with coriander leaves.