Lamb Rogan Josh

• 1 tbsp vegetable oil
• 2 None small Spanish onions, halved, cut into thin wedges
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground fennel
• 1/2 tsp ground cardamom
• 1 None cinnamon stick
• 2 3/4 lb lamb shoulder, cut into 1 inch pieces
• 1 (28 oz) can whole tomatoes
• 1 cup chicken stock
• 8 None small potatoes, halved
• 1 (13.5 oz) can brown lentils, rinsed
• 1/2 cup fresh cilantro leaves, chopped
• 1/3 cup sliced almonds, toasted

1. Heat oil in a large Dutch oven over medium heat. Cook onion, stirring, for 4-5 mins, or until soft. Add garlic and spices. Cook, stirring, for 30 seconds, or until fragrant. Add lamb and cook, stirring, for 2-3 mins, or until seared. Add tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for 1 hour.
2. Add potatoes and simmer, uncovered, for 25 mins. Add lentils. Cook for another 5 mins, or until heated through. Season.
3. Garnish with cilantro and almonds to serve.

vegetable oil, spanish onions, garlic, ground cumin, ground turmeric, ground fennel, ground cardamom, cinnamon stick, lamb shoulder, tomatoes, chicken stock, potatoes, brown lentils, fresh cilantro, almonds

Taken from recipes-plus.com/api/v2.0/recipes/27636 (may not work)