Sri Lankan Style Lamb Curry

• 1 lb lamb, diced
• 2 potatoes, peeled cut into large chunks
• 1/4 cup olive oil
• 1 (14 ounce) can diced tomatoes
• 2/3 cup water
• 1 teaspoon vinegar
• salt & freshly ground black pepper, to taste
• Curry Paste
• 1 onion, grated
• 1 tablespoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fennel seed
• 1/2 teaspoon cumin seed
• 3 cardamom pods, lightly crushed
• 2 green chilies, finely chopped
• 1 tablespoon ground cinnamon
• 2 stalks lemongrass, finely sliced

1. In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well.
2. Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper.
3. Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender.

lamb, potatoes, olive oil, tomatoes, water, vinegar, salt, curry, onion, fresh ginger, garlic, ground turmeric, ground coriander, ground cumin, fennel seed, cumin, cardamom pods, green chilies, ground cinnamon, stalks lemongrass

Taken from www.food.com/recipe/sri-lankan-style-lamb-curry-485431 (may not work)