Lamb Tikka Masala

This is your beloved Tikka Masala with a twist.  I modified the traditional recipe to use ground lamb, rather than cubed roast, to save a little time one night, and we ended up loving it!  The resulting sauce resembles a pasta sauce, which tastes great over rice or pasta.   It still has the wonderful Indian flavors with garam masala, coriander, and cardamom.  Tomatoes + warm spices .... my favorite.

2 lb. ground lamb
2 t. ghee (clarified butter)
1 onion, chopped
2 peppers, any color, cut in half, then thinly sliced
4 cloves garlic, minced
2 T. fresh ginger root, minced
3/4 t. kosher salt
1/2 t. freshly ground black pepper
3 bay leaves
2 1/2 t. garam masala
2 t. coriander
3/4 t. cumin
1/2 t. cinnamon
1/8 t. nutmeg
1/8 t. cardamom
1/8 t. cloves
2 14-oz. cans tomato sauce
1 c. beef broth
2 T. tomato paste
2 t. brown sugar
1 T. lemon juice
3/4 c. cream or plain Greek yogurt
1/4 c. fresh parsley, chopped - optional
Prepared Basmati, jasmine, brown rice or pasta 

1. In a Dutch oven or heavy bottom stock pot, heat ghee.  Add lamb and cook until no longer pink.  Add onions, peppers, garlic, and ginger and cook for 3-4 minutes.  
2. Add salt and all spices through cloves.  Cook for another 2-3 minutes. 
3. Add tomato sauce, broth, tomato paste, brown sugar and lemon juice.  Reduce heat to low and let simmer for at least 30 minutes, but the longer the better.
4. Remove from heat, stir in cream or yogurt.  Serve over rice or pasta, with parsley sprinkled on top.