In a large pan heat the oil for on a medium heat.
2. Add the onions and cook on a medium heat for 2-three minutes until golden brown.
3. Add the ginger, chillies, garlic, salt, 筑後 ランチ 人気 contemporary and ground coriander, cumin, turmeric and tomatoes and cook for 3-5 minutes.
4. Add the lamb and mix effectively ensuring that all of the lamb is coated with the sauce. Brown the meat for about 5 minutes.
5. Add the yogurt and water and stir. (Word this quantity of water will make a runny sauce; add around 350ml if you happen to prefer less sauce). Carry to boil on a medium to high heat.
6. Cut back to a low heat, cover and simmer the curry for 45-60 minutes or until lamb is tender and the curry liquid has decreased. Mix at regular intervals to guantee that the sauce does not stick with the bottom of the pan.