Tomato Lamb Curry

• 1/4 cup vegetable oil
• 3 None bay leaves, crushed
• 1 None cinnamon stick
• 4 None cardamon pods
• 4 None peppercorns
• 2 1/4 lb boneless lamb meat, cubed
• 1 None large onion, chopped finely
• 1/2 tsp ground ginger
• 1/4 tsp turmeric
• 1/2 tsp ground coriander
• 1 tsp chili powder
• 2 cloves garlic, chopped
• 1 None large tomato, chopped coarsely
• 1 tbsp fresh cilantro, chopped finely

1. In a heavy-bottomed saucepan, heat oil over medium heat. Saute bay leaves, spices and peppercorns for about 2-3 mins, or until they begin to pop. Add lamb and onion. Cook, stirring occasionally, for about 1-2 mins, or until slightly browned.
2. Stir in remaining spices, garlic and salt. Cook for 5 mins. Add tomato and cook until soft. Add 2 cups hot water, cover and reduce heat to low. Simmer for about 1 hour, or until lamb is tender. Garnish with cilantro before serving.

vegetable oil, bay leaves, cinnamon stick, cardamon pods, peppercorns, lamb meat, onion, ground ginger, turmeric, ground coriander, chili powder, garlic, tomato, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35975 (may not work)