Lamb Balti - Cooking like a Boss

A fantastic balti recipe. Rivals those you'd get in a curry house. Scales well. You don't need to worry too much about half-tins of tomatoes. Just chuck the whole thing in. Swap tomatoes for vine ripened if you like. Swap garlic/ginger for pastes if you like. Ghee can be swapped for butter. Just be careful not to burn the milk solids. Swap meat for whatever you like.

2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint vegetable oil	melt medium-high	temper for a few secs	saute	cook until onions slightly brown	lightly brown meat	cook 1-2 mins	reduce slightly	simmer covered 1 hour	simmer 5 mins	stir through
1 tbsp 0.015 l 15 ml 3 tsp 0.063 cup 0.026 pint ghee
3 bay leaves
5 green cardamom
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint cumin seeds
4 onions	quarter
4 cloves garlic	grated
1 tbsp 0.015 l 15 ml 3 tsp 0.063 cup 0.026 pint ginger	grated
500g ¹⁄₂kg 1.1lb 17.6oz lamb	diced
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint turmeric
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint chilli powder
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint garam masala
¹⁄₂ tsp 0.003 l 2 ¹⁄₂ ml ¹⁄₆ tbsp 0.011 cup 0.004 pint coriander powder
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint salt
1 tin chopped tomatoes
350ml 0.35l 23 ¹⁄₃tbsp 70tsp 1.48cup 0.616pint water
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint yoghurt
¹⁄₂ tsp 0.003 l 2 ¹⁄₂ ml ¹⁄₆ tbsp 0.011 cup 0.004 pint extra garam masala
3 green chillis	chop
1 tbsp 0.015 l 15 ml 3 tsp 0.063 cup 0.026 pint coriander	chopped