Curried lamb in yoghurt sauce | Women's Weekly Food

Ingredients

• 1 tablespoon vegetable oil
• 1 kilogram boned lamb shoulder, trimmed, coarsely chopped
• 2 (300g) brown onions, thinly sliced
• 3 clove garlic, crushed
• 2.5 centimetre (15g) piece fresh ginger, grated
• 2 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon fennel
• 1/2 teaspoon turmeric
• 2 cup (560g) yoghurt
• 1 tablespoon cornflour
• 2 tablespoon water
• 1/2 cup lightly packed fresh coriander leaves