Put the onions in a food processor
and whizz until very finely chopped.
Heat the oil in a large heavy-based pan,
then fry the onion with the lid on,
stirring every now and then, until it is
really golden and soft. Add the garlic
and ginger, then fry for 5 mins more.
Tip the curry paste, all the spices and
the bay leaves into the pan, with the
tomato purée. Stir well over the heat for
about 30 secs, then add the meat and
300ml water. Stir to mix, turn down the
heat, then add the yogurt.
Cover the pan, then gently simmer
for 40-60 mins until the meat is tender
and the sauce nice and thick. Serve
scattered with coriander, with plain
basmati or pilau rice.