Another Womens Weekly recipe – I love curry but I really loved this one.  I hope you enjoy it as much as I did…

Ingredients
1 kg diced lamb
1 cup yoghurt
1 tbsp malt vinegar
4 cloves garlic, crushed
4 cm piece fresh ginger grated
2 tbsp ghee
4 car domain pods, bruised
3 cloves
1 cinnamon stick
2 medium brown onions, chopped finely
3 tsp ground cumin
1 tbsp ground coriander
1 tsp ground fennel
1 1/2 tsp sweet paprika
3/4 tsp chilli powder
1 1/4 cups chicken stock
1 tsp garam masala
2 tbsp finely chopped fresh coriander
1 tbsp fresh mint

Method
Combine yoghurt, vinegar, half the garlic and ginger in a large bowl and mix well. Cover; refrigerate 3 hours or overnight.
Heat ghee in a large frying pan, add cardamom,cinnamon, and cloves, cook stirring until fragrant.
Add onion, remaining garlic and ginger; cook, stirring, until fragrant. Add lamb mixture, stir to coat in spice mixture.
Add stock, bring to boil; reduce heat,simmer, covered, for 1 1/2 hours. Uncover and simmer for another 15 minutes or until is tender. Just before serving stir in garam masala. Sprinkle with fresh herbs and serve with basmati rice.