100 g butter
3 onions, chopped

Sauté till transparent. Remove and set aside.

3 cloves garlic, crushed
1 knob ginger, finely chopped
410 g chopped tomatoes
3 tsp salt
3 tsp tumeric
1 tsp chili powder
3 tsp ground cumin
3 tsp ground coriander
3 Tbls curry paste
¼ cup peach jam

Blend to coarse paste.

1 kg stewing lamb
2 green chilis, seeded and chopped
6 curry leaves
3 Tbls chopped fresh coriander
2 tsp garam masala

Brown lamb in the same saucepan as the onions. Place in the casserole dish.
Add the paste, water, chilis and curry leaves. Cover and bake for 2 hours.
Remove from the oven and add the garam masala and coriander.

Serve with roti or rice.