Lamb Mint & Coriander Curry

• 2 lbs lamb shoulder
• 4 onions, sliced
• 4 garlic cloves, crushed
• 4 green chili peppers
• 1 teaspoon turmeric
• 1 cup chicken stock
• 3 tablespoons lemon juice
• 1/2 cup red lentil
• 2 tablespoons mint sauce
• 1 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander, chopped
• 1 teaspoon brown sugar

1. cube lamb and cut off any fat.
2. Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
3. Bring to simmer reduce to low heat and cover for 2 hours.
4. Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
5. Process to fine consistency.
6. Add to curry 5 mins before serving.
7. Salt and pepper to taste.
8. Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.

lamb shoulder, onions, garlic, green chili peppers, turmeric, chicken stock, lemon juice, red lentil, mint sauce, mint, fresh coriander, brown sugar

Taken from www.food.com/recipe/lamb-mint-coriander-curry-259776 (may not work)