Fatima'S Cape Malay Curry

• 3 lbs lamb, boneless (or use beef)
• 1 lb onion
• oil (for frying)
• 1 cinnamon stick (or 1 teaspoon cinnamon)
• 6 cardamom pods
• 1 (3 inch) piece fresh ginger, thick
• 2 whole bulbs of garlic (use it all, was the instruction)
• 1 tablespoon turmeric
• 1 tablespoon garam masala powder, mild, fresh
• 2 hot peppers, chopped (with seeds)
• 6 tomatoes, ripe, large, thinly peeled
• 1 teaspoon sugar
• salt

1. Fry onions in oil until softened, then add the cinnamon stick and cardamom.
2. Cut meat in small chunks and add.
3. Add the peeled, chopped ginger, garlic, turmeric, masala and chopped hot peppers. Stir and let fry a little.
4. Chop the tomatoes and add to the pot with the sugar. Turn heat down, put lid on, and simmer slowly until meat is tender.
5. Serve with rice.

lamb, onion, oil, cinnamon, cardamom pods, fresh ginger, garlic, turmeric, garam masala, hot peppers, tomatoes, sugar, salt

Taken from www.food.com/recipe/fatimas-cape-malay-curry-402388 (may not work)