Spicy Lamb

• 1 lb. boneless lamb shoulder or sirloin roast
• 1 Tbsp. margarine or butter
• 1 c. chopped onion
• 1 c. chopped celery
• 2 cloves garlic, minced
• 1/2 c. tomato sauce
• 1/2 c. water
• 1 1/2 tsp. curry powder
• 1 1/2 tsp. fresh grated ginger
• 1/4 tsp. ground cumin
• 1/4 c. plain yogurt
• 2 tsp. all-purpose flour
• fresh cilantro or parsley (optional)

1. Cut lamb into 1-inch cubes.
2. In large saucepan, brown 1/2 of the meat in hot margarine/butter.
3. Remove meat.
4. Brown remaining meat with onion, celery and garlic until vegetables are tender. Drain fat.
5. Return all meat to pan and stir in tomato sauce, water, curry powder, ginger, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Bring to boiling; reduce heat.
7. Cover and simmer for about 1 hour or until lamb is tender.
8. Combine yogurt and flour; add to meat.
9. Cook and stir until bubbly; cook about 1 minute more.
10. Serve sprinkled with cilantro or parsley over rice or with pita bread.
11. Serves 4.

lamb shoulder, margarine, onion, celery, garlic, tomato sauce, water, curry powder, fresh grated ginger, ground cumin, plain yogurt, allpurpose flour, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010802 (may not work)