600-700 grams of lamb, chopped into bite-sized chunks
1/4 cup vegetable oil
3 cloves of garlic (crushed)
2 teaspoons or 3 cm piece ginger, peeled, grated
2 teaspoons salt
1 teaspoon (turmeric)
3 teaspoons garam marsala
2 teaspoons ground coriander
2 teaspoons ground cumin
2 large spoons of plain natural yogurt
2/3 teaspoon of red chilli powder
3 medium onions - finely chopped
1 (400g) tin of peeled crushed tomatoes
1/2 cup of milk

Heat oil in a large saucepan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft.
Add garlic, ginger and all the spices. Cook, stirring, for 1 minute or until aromatic.
Add lamb to pan. Cook, stirring occasionally, for 3 minutes or until lamb changes color.
Add yoghurt, tomatoes and 2 teaspoons salt. Cook, stirring occasionally, for 5 minutes or until curry comes to the boil.
Cover, reduce heat to low and simmer for 1 hour.
Add milk and simmer for further 20 min or until sauce has thickened and lamb is tender.
Spoon rice into bowls. Top with curry and sprinkle with coriander.