Heat a large skillet over low-medium heat, and add oil. When oil is shimmering, add ginger, leeks and scallions and sauté for a few minutes until leeks and scallions soften. Add curry powder, garam masala, turmeric and cayenne (more or less to taste) and stir for about 30 seconds to bloom spices in the mixture.

Add lamb and stir to coat. If lamb is raw, continue to stir and cook until lamb is beginning to cook through, about 5 minutes. If lamb is already cooked, simply toss to coat. Add tomatoes, and all their juices, bay leaf, yogurt and water and stir mixture well to combine. Cover and simmer for about 5 minutes. Taste and season with salt to taste. Cover and simmer for about 5 more minutes for until lamb is warmed or cooked through. Easy lamb curry is ready to serve. We like it with basmati rice and we do like a bit of fresh optional fresh cilantro on top.