Lamb Dopiaza

Method

1. Cut the lamb into bite-sized pieces and slice the plenty of onion thinly, then set both aside while you prepare the remaining ingredients.
2. Heat a heavy-bottomed pan over medium-high heat and add the plenty of onion, cooking for approximately 8 minutes until deeply golden and caramelized.
3. Add the lamb pieces to the pan and sear for 6 to 8 minutes, stirring occasionally, until browned on all sides.
4. Stir in the garam masala and cook for 1 minute to temper the spice, then add the chopped tomato and cook for a further 5 minutes until the tomatoes break down into a thick masala base.
5. Reduce the heat to low, stir in the yogurt one spoonful at a time to prevent curdling, and simmer uncovered for 25 minutes until the lamb is tender and the sauce has thickened.
6. Taste and adjust seasoning, then finish by scattering the fresh coriander over the dopiaza before serving hot across 4 portions.