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, fresh and floor coriander, 筑後 ランチ 人気 cumin, turmeric and tomatoes and cook for 3-5 minutes.
4. Add the lamb and combine nicely making sure that all 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 desire less sauce). Deliver to boil on a medium to high heat.
6. Reduce to a low heat, cover and simmer the curry for 45-60 minutes or until lamb is tender and the curry liquid has reduced. Mix at common intervals to be sure that the sauce doesn’t keep on with the bottom of the pan.