For the marinade
For the lamb
What to do
1. In a blender combine the Greek yoghurt, onions, garlic cloves, fresh ginger, ground cumin, garam masala, chilli powder, sweet paprika, turmeric and salt. Stir through the diced lamb, cover and refrigerate for 4-6 hours or overnight.
2. Heat oil in a large pan on medium heat. Once hot, add the cinnamon stick, bay leaves and cumin seeds and sauté for 1-2 minutes or until fragrant. Add the coriander powder and stir. Increase the heat to high and add the meat with all the marinade. Sauté for 5 minutes. Cover, reduce the heat and simmer for fifteen minutes. Add the green chilli and tomatoes and allow to simmer for 1.5 hours or until the lamb is tender.
3. Serve sprinkled with fresh coriander, a side of rice or quinoa and some steamed greens.