Easy Lamb Curry

• 2 cloves garlic, crushed
• 2 None long green chili peppers, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 tbsp vegetable oil
• 2 None onions, coarsely chopped
• 1 tbsp ground coriander
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 2 1/4 lbs boneless lamb shoulder, diced
• 1 tsp salt
• 1 can (14 oz) diced tomatoes
• 1/4 cup coconut cream

1. Using mortar and pestle (or small processor), pound garlic, chili pepper and ginger to form a paste.
2. Heat oil in large saucepan on medium heat. Cook onion for 10 mins or until browned lightly. Add garlic paste; stir on low heat for 3 mins or until fragrant but not browned.
3. Blend spices with a little water to make a smooth paste and add to pan. Cook for 5 mins, stirring.
4. Cook lamb in batches in pan with spice mix until browned. Return lamb to pan with salt. Add undrained tomatoes and mix well.
5. Cook curry, covered, stirring occasionally, about 50 mins or until lamb is tender. Stir in coconut cream in the last 20 mins of cooking time.

garlic, long green chili peppers, fresh ginger, vegetable oil, onions, ground coriander, ground turmeric, ground cumin, cayenne pepper, lamb shoulder, salt, tomatoes, coconut cream

Taken from recipes-plus.com/api/v2.0/recipes/36873 (may not work)