Step 1
Depending on what type of lamb you are using, you may need to chop it up into bite size pieces before starting or simply use diced lamb for this one.
Step 2
Heat the oil in a large, enameled cast-iron casserole dish. Season the lamb, with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; transfer to a plate. Add the onions to the casserole dish and cook over moderate heat until browned, around 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
Step 3
Add the tomato, yogurt and water; bring to a boil then season with salt.
Step 4
Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour at least. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish if thats your thing then serve with rice!
@Outi_Korpua
