Classic Lamb Curry

• Cooking spray
• 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 teaspoon vegetable oil
• 1 1/2 cups chopped onion
• 5 whole cloves
• 3 cardamom pods
• 2 bay leaves
• 1 (3-inch) cinnamon stick
• 1 tablespoon ground coriander seeds
• 1 tablespoon paprika
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons Garam Masala
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, minced
• 2 cups finely chopped plum tomato (about 1/2 pound)
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cilantro, divided
• 4 cups hot cooked long-grain rice

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
2. Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.

cooking spray, lamb, vegetable oil, onion, cloves, pods, bay leaves, cinnamon stick, ground coriander seeds, paprika, fresh ginger, garam masala, ground red pepper, ground turmeric, garlic, tomato, water, salt, fresh cilantro, hot cooked

Taken from www.myrecipes.com/recipe/classic-lamb-curry (may not work)