Lamb Curry

• 2 lbs bone-in lamb chops, cut into chunks
• 1 onion chopped
• 4 cloves garlic minced
• 4 tbsp oil
• 2 chili peppers chopped
• 1-inch ginger grated
• 1 tomato chopped
• 1/4 cup chopped cilantro
• 3/4 tsp ground tumeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tsp garam masala
• 1/2 tsp ground cayenne
• 1/4 tsp ground cloves
• 1 tsp salt
• freshly ground black pepper to taste
• 1 can coconut milk

1. 1. Rub 1 tsp of garam masala, 1/2 tsp salt, and some freshly ground black pepper on the lamb chunks.
2. 2. Heat 2 tbsp oil in a large stock pot. Brown the lamb chunks, then remove to a separate bowl.
3. 3. Heat remaining oil in the pot. Fry onion, garlic, ginger, and chilies until onion turns golden.
4. 4. Add the spices and fry for a minutes.
5. 5. Add tomato plus accumulated juices and cilantro. Fry until the tomatoes break down.
6. 6. Scrape the contents of the pot into a blender. Add coconut milk. Blend until smooth.
7. 7. Add the curry and the lamb plus any accumulated juices into the pot. Simmer for at least one hour on low heat.

chops, onion, garlic, oil, chili peppers, ginger, tomato, cilantro, ground tumeric, ground cumin, ground coriander, garam masala, ground cayenne, ground cloves, salt, freshly ground black pepper, coconut milk

Taken from www.epicurious.com/recipes/member/views/lamb-curry-50142833 (may not work)