1 red chilli, seeds removed and diced
1 tbsp ground coriander
small bunch coriander, chopped, to garnish
3 garlic cloves, crushed
2 large onions, sliced
freshly steamed rice, to serve
3 bay leaves
450ml/16fl oz lamb or beef stock
salt and freshly ground black pepper
10 green cardamom pods
2 cinnamon sticks
¼ tsp ground cloves
1 tbsp ground cumin
1 tbsp garam masala
1 tbsp paprika
1 tbsp light muscovado sugar
1 tbsp sunflower oil
4 tbsp tomato purée
2 tsp ground turmeric
150g/5½oz full-fat Greek-style yoghurt
1kg/2lb boneless leg of lamb, cut into 2cm/¾in cubes