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.

3 tbsp 0.045 l 45 ml 9 tsp 0.19 cup 0.079 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 ¹⁄₂ tbsp 0.022 l 22 ¹⁄₂ ml 4 ¹⁄₂ tsp 0.095 cup 0.04 pint ghee
4 ¹⁄₂ bay leaves
7 ¹⁄₂ green cardamom
1 ¹⁄₂ tsp 0.007 l 7 ¹⁄₂ ml ¹⁄₂ tbsp 0.032 cup 0.013 pint cumin seeds
6 onions	quarter
6 cloves garlic	grated
1 ¹⁄₂ tbsp 0.022 l 22 ¹⁄₂ ml 4 ¹⁄₂ tsp 0.095 cup 0.04 pint ginger	grated
750g ³⁄₄kg 1.65lb 26.5oz lamb	diced
1 ¹⁄₂ tsp 0.007 l 7 ¹⁄₂ ml ¹⁄₂ tbsp 0.032 cup 0.013 pint turmeric
1 ¹⁄₂ tsp 0.007 l 7 ¹⁄₂ ml ¹⁄₂ tbsp 0.032 cup 0.013 pint chilli powder
1 ¹⁄₂ tsp 0.007 l 7 ¹⁄₂ ml ¹⁄₂ tbsp 0.032 cup 0.013 pint garam masala
³⁄₄ tsp 0.004 l 3 ³⁄₄ ml ¹⁄₄ tbsp 0.016 cup 0.007 pint coriander powder
3 tsp 0.015 l 15 ml 1 tbsp 0.063 cup 0.026 pint salt
1 ¹⁄₂ tin chopped tomatoes
525ml 0.525l 35tbsp 105tsp 2.22cup 0.924pint water
3 tbsp 0.045 l 45 ml 9 tsp 0.19 cup 0.079 pint yoghurt
³⁄₄ tsp 0.004 l 3 ³⁄₄ ml ¹⁄₄ tbsp 0.016 cup 0.007 pint extra garam masala
4 ¹⁄₂ green chillis	chop
1 ¹⁄₂ tbsp 0.022 l 22 ¹⁄₂ ml 4 ¹⁄₂ tsp 0.095 cup 0.04 pint coriander	chopped