Lamb Curry

• 1 tablespoon fennel seed
• 2 teaspoons cumin seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon curry powder
• 1 teaspoon salt
• 4 teaspoons sweet Hungarian paprika
• 1/4 teaspoon cayenne pepper
• 2 large onions
• 2 tablespoons vegetable oil
• 1 lb boneless lean stewing lamb
• 3 medium jalapeno chiles, minced
• 3 tablespoons grated fresh ginger
• 2 cups water or 2 cups broth
• 450 ml nonfat yogurt

1. Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
2. Peel and chop the onions; mince the Jalapenos and grate the ginger.
3. Saute the onions in the oil until soft and translucent.
4. Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
5. Add the minced jalapenos and grated ginger and the mixed spices.
6. Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
7. NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.

fennel seed, cumin seeds, ground cinnamon, ground cloves, curry powder, salt, sweet hungarian paprika, cayenne pepper, onions, vegetable oil, lean stewing lamb, jalapeno chiles, ginger, water, nonfat yogurt

Taken from www.food.com/recipe/lamb-curry-78746 (may not work)