Lamb cooked with tomatoes & aromatic spices

This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and
basmati rice

1 tbsp vegetable oil
1 tsp cumin seeds
6 cloves
1 cinnamon stick, broken in half
4 bay leaves
2 medium onions, sliced
800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks
2 garlic cloves, crushed
4cm piece of fresh root ginger, peeled and cut into fine matchsticks
1 tbsp ground coriander
½ tsp cayenne pepper
1 tsp turmeric
2 medium potatoes, peeled and each cut into 4-6 chunks
400g can chopped tomatoes
150g carton low fat natural yogurt
2 tbsp chopped fresh coriander leaves

Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1?2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.