Gosht Kari

• 1/4 cup oil
• 1 1/2 kg lamb
• 2 large onions
• 4 -6 garlic cloves, chopped
• 1 tablespoon grated ginger (I used the fresh ginger in the jar)
• 2 small red chilies, seeded and chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons ground turmeric
• 1/2 teaspoon chili powder
• 2 (400 g) cans crushed tomatoes
• 4 tablespoons chopped fresh coriander

1. Heat 1 tablespoon of the oil in a large saucepan, add a third of the lamb and cook over high heat 4 minutes. Repeat with the remaining lamb adding two more tablespoons of oil. Remove the lamb.
2. Heat remaining oil in pan. Add onion, cook over medium heat 10 minutes.
3. Add garlic, ginger and chilli.
4. cook 2 minutes, then add the spices, cook further 3 mins, or until fragrant.
5. Add tomatoe, tomatoe paste the lamb 1 teaspoon salt. Mix thoroughly.
6. Reduce heat and simmer for 1 1/2 hours, stirring ocassionly.
7. Uncover and increase heat and cook 10 mins to allow the sauce the reduce and thicken.

oil, lamb, onions, garlic, ginger, red chilies, ground cumin, ground coriander, ground turmeric, chili powder, tomatoes, fresh coriander

Taken from www.food.com/recipe/gosht-kari-381657 (may not work)