Lamb: dry lamb curry

Put the lamb in a shallow dish Mix the yoghurt, salt and turmeric together and coat the lamb with the mixture. Leave for at least 45 minutes. Fry the onions in the oil until softened, add the lamb and marinade and sauté until browned. Add the ginger garlic paste and cook for a few minutes to remove the raw taste add the powdered spices and sauté for a few mins more Add the tomato purée and 300 mls water. Bring to a simmer and cook on a low heat for approx 45 mins or until tender and sauce thickened. Serve with fresh coriander sprinkled over