Spicy Lamb Curry

• 3 tablespoons ground cumin
• 2 tablespoons ground ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground fenugreek
• 4 garlic cloves, minced
• 1 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 2 pounds lamb stew meat, cut into 3/4-inch pieces
• 1 tablespoon olive oil
• 2 large onions, chopped
• 1/2 cup water
• 2 tablespoons paprika
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 teaspoon chili powder
• 1 cup (8 ounces) plain yogurt
• 3 cups hot cooked brown rice
• Optional toppings: cubed fresh pineapple, flaked coconut and toasted sliced almonds

1. In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight.
2. In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder.
3. Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.

ground cumin, ground ginger, ground coriander, ground fenugreek, garlic, ground cloves, ground cinnamon, lamb stew meat, olive oil, onions, water, paprika, tomato paste, salt, ground mustard, chili powder, yogurt, hot cooked brown rice, pineapple

Taken from www.tasteofhome.com/recipes/spicy-lamb-curry/ (may not work)