Instruction

• Put the onions in a food processor and whizz until very finely chopped
• Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft
• Add the garlic and ginger, then fry for 5 mins more
• Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée
• Stir well over the heat for about 30 secs, then add the meat and 300ml water
• Stir to mix, turn down the heat, then add the yogurt
• Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick
• Serve scattered with coriander, with plain basmati or pilau rice