Gosht-e Qorma (lamb and onion stew) (qorma gosht)

Instructions

1. Finely slice the onions and brown them in the oil over medium heat for 15 to 20 minutes, until they reach a rich golden-brown colour.
2. Add the garlic and ginger, then the lamb. Sear over high heat for 5 minutes, until the pieces are well coloured.
3. Add the turmeric, cumin, ground coriander and whole spices, then stir for 1 minute to wake them up.
4. Stir in the grated or crushed tomatoes, cover and simmer gently for 30 minutes.
5. Add the yogurt, stirring to bind the sauce, then add a little hot water if needed.
6. Continue cooking covered over very low heat for about 1 hour, until the meat is fall-apart tender and the sauce is thick.
7. Adjust the seasoning, sprinkle with fresh coriander and serve with rice.