Bhuna Lamb (Updated - v2)

This goes well with rice, Chapati or Naan

Attention: If you are making chapatis to go with it, you should start with that - then as soon as the dough snails are to rest for half an hour, start with this recipe.
In total, the cooking time for bhuna lamb and chapatis is 2 hours.

Preparation You'll need: A large pan or a wok (no lid necessary) A hand-held blender (for the tomatoes)
Ingredients (for 2 persons) 650-850 g lamb from the shoulder or shank (cut into small cubes) - weight also depends on the size of the bone . Alternatively: lamb salmon - but we find that the lamb flavour is simply not as intense - 500 g 150 to 200 g plain yoghurt 6 Tbsp oil The following ingredients I was already sorting in 'plates'. It's best to prepare the spices already according to that, it will make it very easy to just add the right ingredients at the right moment.
Dish 1 3 bay leaves 1 black cardamom pod, or a tsp of cardamom powder 1 cinnamon stick 10 peppercorns 6 cloves
Dish 2 1 large onion (diced)
Dish 3 Cut the meat into small cubes (around 1 to 2 cm) 9 cloves of garlic 25 g fresh ginger 3-4 green chillis
Dish 4 (use the mortar) 1 tsp. salt 1 scant tsp. coriander seeds (crunch in mortar) 1 scant tsp. ground turmeric ½ tsp. red chilli flakes 2 tsp. Garam Masala
Dish 5 200 to 250 g tomatoes, peeled and puréed
Dish 6 1 bunch of coriander leaves (pluck the leaves)
Preparation Heat the oil in a wok or frying pan. When hot, add bay leaves, cardamom and cinnamon stick, as well as peppercorns and cloves (plate 1). After about 1 minute, add the onion and sweat over a good medium heat (6) for about 5-10 minutes until light brown (plate 2). If you're doing Chapatis, you should start baking them in a pan by now. When the onions are browned, we add the lamb, ginger, garlic and green chillies and fry everything, stirring frequently, at medium temperature for about 20 minutes (plate 3) - without a lid. Always scrape the spices from the bottom of the pot. If the whole thing gets too dry, you can add 2 Tbsp water. Now we add the turmeric, coriander, chilli flakes, salt and Garam Masala and let it cook for five minutes, stir frequently (plate 4). Add the pureed tomatoes and let it cook for five minutes, stir frequently (plate 5). The sauce must simmer here until it is no longer really liquid, but sticks to the meat as a thick marinade! Add joghurt (around 150 to 200 g), stir everything well and let it simmer for another 5 to 10 minutes. Place the plucked coriander leaves on the table, so that everyone can serve themselves (plate 6).