Lamb and Yoghurt Curry

500g lamb fillets, diced
oil or clarified butter
1 medium onion
3 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
salt
1/2 cup water
1 cup yoghurt

Heat the clarified butter or oil and brown the diced lamb. Remove from the pan and set aside. Reheat the pan and saute the garlic and onion until tender then stir in the assorted spices and cook for a further minute. Add the meat and sufficient water to just cover and simmer for 30 minutes or until the meat is almost cooked, checking the water from time to time. Add the yoghurt and simmer for a further 10 minutes. Serve with several side dishes: boiled rice, chutney, sliced gherkins, bananas sliced and mixed with plain yoghurt, and a cucumber and tomato salad.