Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb fillet
   3      tablespoons   lemon juice
   1      cup           plain yogurt
   1      teaspoon      salt
   2      cloves        garlic -- crushed
   1      1 inch piece  ginger root -- grated
   4      tablespoons   oil
     1/2  teaspoon      cumin seed
   2                    bay leaf
   4                    green cardamom pods
   1      medium        onion -- finely chopped
   2      teaspoons     ground coriander
   2      teaspoons     ground cumin
   1      teaspoon      cayenne pepper
  14      ounces        chopped tomato
   2      tablespoons   tomato paste
                        toasted cumin seeds -- to garnish
                        bay leaves -- to garnish
                        plain rice -- to serve

Preparation:

Trim away any excess fat from the meat and cut into 1 inch cubes. In a bowl, mix together the lemon juice, yogurt and salt, 1 garlic clove and the ginger. Add the lamb and leave in the marinade overnight. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes or until they being to sputter. Add the bay leaves and cardamom pods and fry for another 2 minutes. Add the onion and remaining garlic and fry for 5 minutes. Stir in the ground coriander, cumin and cayenne pepper and fry for 2 minutes. Add the marinated lamb and cook for 5 minutes, stirring occasionally. Add the tomatoes, tomato paste and 2/3 cup water. Bring to a boil then reduce the heat. Cover and simmer for about 1-1 1/2 hours or until the meat is tender. Serve with pain rice and garnish with toasted cumin seeds and bay leaves.