(Leftover) lamb curry

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500 g Diced lamb
2 Cloves garlic (Crushed)
2 teaspoons Root ginger (Grated)
1 teaspoon Chilli powder
2 tablespoons Sesame oil
1 teaspoon Ground Cardamom
1 Stick Cinnamon
2 Onions (Chopped into 8)
Pinch salt
1 teaspoon Ground cloves
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Paprika
1 Bay leaf
1 tablespoon Tomato Puree
500 ml Chicken stock
100 ml Natural yoghurt
Veg

Instructions
 
Toss the lamb with the chilli, ginger and garlic, cover and leave in the fridge until needed.
Blend the onion with a splash of water until pureed.
Heat the sesame oil in a lidded flameproof dish or pan.
Fry the cardamom and cinnamon for 2 minutes.
Add the onion and a pinch of salt and cook for 5 minutes.
Add the cloves, cumin, coriander, paprika and bay leaf.
Stir together well.
Add the lamb and stir until browned and well coated.
Pour in the stock and tomato puree and bring to a simmer.
Cover and cook for 90 minutes, stirring occasionally.
Add the yoghurt, and simmer uncovered for a further 30 minutes.
Add veg at this point too e.g. red pepper, peas
Serve

Notes

If you are using leftover lamb, follow the recipe the same, just don't spend as much time browning when you add the lamb, and cook for less time (about 20 mins)

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