|1 1/2 kg||lamb — stewing pieces, bone in|
|1 1/2 cup||yoghurt — full-fat|
|2||onion — finely chopped|
|2||garlic — cloves, mashed|
|oil — for frying|
|1||tomatoes — chopped|
Mix the yoghurt, spices in a large bowl, add the lamb pieces and mix well to ensure the lamb is coated, cover and place in the fridge for at least 6 hours but preferably overnight.
Preheat the oven to 170°C.
In a large ovenproof casserole with lid, gently fry the onions and garlic until soft and transparent, add the lamb and marinade, give it a good stir and turn up the heat.
Add the tomatoes, sugar, salt and mix, place the lid on the dish and cook in the oven for 1 hour.
Remove the lid and cook the curry for another hour.
Check the seasoning and serve with naan breads, roti, steamed rice and some spicy chutney for extra heat.