Fragrant Lamb Curry

• 1/3 cup oil
• 1 1/2 lb boneless lamb shoulder, trimmed, cubed
• 2 None red onions, chopped
• 2 tbsp ground cinnamon
• 2 tbsp ground coriander
• 2 cloves garlic, minced
• 2 tsp turmeric
• 6 None fresh curry leaves
• 3 cups vegetable stock
• 1 (13.5 oz) can chopped tomatoes
• 2 None potatoes, peeled, cut into chunks
• None None cooked couscous and fresh cilantro sprigs, to serve

1. Heat 2 tbsp oil in a large saucepan over high heat. Brown lamb then set aside.
2. Add remaining oil to pan and saute onions for 3-4 mins, until golden. Add cinnamon, coriander, garlic, turmeric and curry leaves. Cook, stirring, for 1 min. Return lamb to pan along with stock and tomatoes. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour 30 mins, stirring occasionally.
3. Remove lid and add potatoes. Simmer, uncovered, for 25-30 mins, until lamb is tender and potatoes are cooked through. Season to taste. Serve with couscous and fresh cilantro.

oil, lamb shoulder, red onions, ground cinnamon, ground coriander, garlic, turmeric, curry, vegetable stock, tomatoes, potatoes, couscous

Taken from recipes-plus.com/api/v2.0/recipes/33262 (may not work)