Spicy Durban style lamb curry

• 1/2 tsp methi/fenugreek seeds (optional)
• 2 cinnamon stick pieces the size of your thumb
• 1 large onion finely chopped
• 1/2 tsp Turmeric powder
• 1 1/2 tsp ground cumin powder
• 4 tsp masala/chilli powder, I've used 6 depending on how spicy you want it. masala is a mixture of ground spices and chilli powder.
• 1 large tomato
• 3 curry leaves (optional)
• 4 medium soft cooking potatoes, cut into quarters
• 1 salt to season
• 1 enough oil to coat the bottom of a pot
• 2 tsp ground ginger and garlic paste
• 500 grams lamb cut into bite sized pieces

1. Add cinnamon sticks and curry leaves as well as fenugreek seeds to the pot and heat until it starts to sizzle.
2. Add your onion which has been finely chopped, to the pot and cook until it begins to soften.
3. Add the turmeric powder and stir for a few seconds.
4. Then add in your ground ginger and garlic and stir.
5. Now add your cumin powder and masala.
6. If it is too dry and starts to catch, add a little more oil so that it looks like a paste.
7. Add in your lamb pieces, salt, and stir well to coat.
8. Then add in about one cup of water or enough to just cover the lamb.
9. Add the chopped tomato and potatoes and let it simmer until the meat is cooked and the potatoes are soft.
10. Garnish with dhania (coriander/cilantro)
11. Serve with sambals, and rice /bread/roti

fenugreek seeds, cinnamon, onion, turmeric, ground cumin, chilli powder, tomato, curry, potatoes, salt, enough oil, ground ginger

Taken from cookpad.com/us/recipes/359572-spicy-durban-style-lamb-curry (may not work)