Lamb Curry

1 kg boneless lamb, trimmed of fat and cut into 2 cm pieces

4 tbsp vegetable oil
3 bay leaves
2 cardamon pods
1 cinnamon stick
8-10 peppercorns
3 whole cloves
1 1/2 large onions finely chopped
1 tbs fresh ginger paste
2 tsp minced garlic
1 green chili (long) optional
salt
1/2 tsp turmeric
2 tsp coriander powder
1/2 tsp cayenne pepper (optional)
1 1/2 tsp garam masala
320ml diced tomatoes
750ml water or stock plus a little extra
120ml plain yogurt
2 tbs chopped fresh coriander leaves

 Heat oil in large pan, add bay leaves, cardamon pods, cinnamon stick, peppercorns
and cloves.
 Add onions and saute until light golden, stirring frequently.
 Stir in the ginger paste, garlic, chili and lamb to brown for about 10-15 mins
 Add tumeric, coriander powder, cayenne, and garam masala. Stir for 5 minutes adding
2 tbls water.
 Add diced tomatoes and cook for 5 minutes, stirring.
 Add 3 cups of stock and simmer for 30/40 minutes or until meat is tender
 Whisk yogurt with fork and add very gradually to curry on very low heat.
 Finish with corriander