(4 persons)

800 gr lamb (shoulder is best);
2 onions;
4 cloves of garlic;
ginger;
2 teas spoons of cumin seed;
2 tea spoons of coriander seeds;
10 curry leaves; 2 bay leaves;
1 tea spoon of tumeric;
3 tea spoons of garam masala;
2 tea spoons of tandoori masala;
1 teaspoon of salt;
1 can of chopped tomatos;
2 shots of whisky;
vegetable oil.

Stir fry in a little vegetable oil the cumin and coriander seed, the curry leaves and the bayleaves.

Turn the heat down and add the two onion finely chopped and the choppd garlic. Leave 10 minutes to stir fry gently then add the chopped ginger. Leave 5 more minutes

Add to the mixture the tumeric, the garam masala, the tandoori masala and the salt. Add 1 can of chopped tomatos and leave to simmer for 5 minutes.

Add the lamb and the whisky. Lower the fire to a gentle simmer and leave for 15 more minutes. At this point add water (say half a glass, but it really depends a lot on how liquid you want the curry). Leave for 10 more minutes.