CURRY RECIPE

Method

Place the onions inside a mixer and whizz until very finely chopped. Heat the oil inside a large heavy-based pan, then fry the onion using the lid on, stirring every occasionally, until it really is golden and soft. Add some garlic clove and ginger root, then fry for five mins more.
Tip the curry paste, all of the spices and also the bay leaves in to the pan, using the tomato pure. Stir more than heat for around 30 secs, adding the meat and 300ml water. Stir to combine, turn lower heat, adding the yogurt.
Cover the pan, then lightly simmer for 40-60 mins before the meat is tender and also the sauce nice thick. Serve scattered with coriander, with plain basmati or pilau grain.