Ingredients
Method
1.Combine curry paste and lamb in a medium glass bowl. Cover with plastic food wrap. Chill for 3 hours (longer if time permits) to marinate.
2.Heat oil and ghee in a large saucepan over moderate heat. Cook and stir onion for 5 minutes or until soft. Add bay leaves and spices; cook and stir for 1 minute or until fragrant. Increase heat to high. Add lamb: cook and stir for 3 minutes or until lamb is well coated in spice mixture and seared. Reduce heat: cover and cook. stirring occasionally, for 15 minutes.
3.Stir in 1/2 cup water. Cook, covered, for 1 hour or until meat is tender. Remove from heat. Stir in yogurt and mint. Season to taste. Serve with rice and pappadums.
Use leftover curry paste in mince rissoles or meatballs.
Note