Ren’s Luscious Lamb Curry

Robust and full-bodied lamb dish to be slow cooked when you have a little more time on your hands.  The result is a deep and delicious lamb curry. Sheer pleasure! Cooking the lamb for the 2 and half hours is well worth it for flavour and to produce tender meat. I serve this with boiled eggs and chapatis. This is a firm family favourite of ours.

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1kg boneless lamb shoulder (chopped into small pieces)
2 tbsp natural low fat yoghurt
2 tsp salt
2 tbsp sunflower oil
1 tbsp ghee (clarified butter) or 1 additional tbsp sunflower oil
2 medium red onion
400g tin of chopped tomatoes
8 garlic cloves
1 tbsp grated ginger
2 tbsp tomato puree
2 tbsp tomato ketchup
Handful of fresh coriander