Creamy Lamb Curry

Ingredients

• 2  bay leaves 
• 14.5 ounce canned tomatoes diced undrained canned
• 1 stick cinnamon 1-inch
• 2 cups chicken broth fat-free reduced-sodium
• 1 inch ginger fresh minced peeled
• 8  mint leaves fresh chopped
• 1 tablespoon garam masala 
• 2  garlic cloves minced
• 0.1 teaspoon ground cloves 
• 2 teaspoons ground coriander 
• 1 teaspoon ground cumin 
• 2 pounds lamb loins boneless lean cut into 2-inch pieces
• 1 cup onion chopped
• 0.5 cup nonfat yogurt plain
• 0.5 teaspoon salt 

Equipment

• dutch oven

Directions

1. Sprinkle lamb pieces with salt.
2. Cook lamb, in batches, in a Dutch oven coated with cooking spray over medium-high heat, stirring often, 5 minutes or until lamb is lightly browned.
3. Remove and set aside.
4. Saut onion and ginger in a Dutch oven coated with cooking spray over medium-high heat 1 to 2 minutes.
5. Add garlic; cook 1 minute. Stir in coriander and next 4 ingredients.
6. Add cooked lamb, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender.
7. Remove from heat; add yogurt and garam masala, stirring until blended.
8. Sprinkle with mint.