method

1. Heat the oil in a pan, add the onion and fry until browned and soft
2. Add the ginger & garlic and cook for 2 minutes
3. Add the tomatoes, add some salt, the chili, cumin , cardamom, cloves and bay leaf
4. Add the lamb and fry, stirring for 5 minutes
5. Pour in 250ml water and stir well then put the lid on the pan and reduce heat to moderately low
6. Cook for 45 – 60 minutes or until lamb is cooked tender
7. Remove the lid and keep cooking gently stirring for 10 minutes
8. Stir in the chopped coriander
9. Garnish with the ginger and green chillies
10. Serve with home made rootis, sambals, raita, coriander sauce and tomato chutney