Lamb Curry

• 1 3/4 pounds leg of lamb boned and cut into large sections
• 6 1/4 cups onions peeled and quartered
• 6 garlic cloves whole
• 1 3/16 inches fresh ginger finely diced
• 4 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 2 teaspoons cumin seeds
• 1 teaspoon cloves
• 1 cinnamon stick
• 1 chili pepper crushed, optional; add more or less depending on how spicy you like it
• 1 teaspoon whole black peppercorns
• 6 cardamom pods
• 2 5/8 cups yogurt unflavored
• 3 tablespoons clarified butter ghee or regular butter
• 1 cup water
• salt to taste

1. Put all ingredients into a Dutch oven and give them a stir.
2. Simmer covered on low heat for 1 hour.
3. Uncover, then check the level of water in the pan. Simmer uncovered for a few more minutes until the water has reduced and thickened a bit.
4. Serve with basmati rice and naan bread.

sections, onions, garlic, ginger, ground coriander, turmeric powder, cumin seeds, cloves, cinnamon, chili pepper, whole black peppercorns, cardamom pods, yogurt unflavored, regular butter, water, salt

Taken from www.yummly.com/recipe/Lamb-Curry-626792 (may not work)