Lamb Tikka Masala with Plums

• 3 Tablespoons Ghee
• 1 teaspoon Cumin Seeds
• 1 teaspoon Mustard Seeds
• 1/4 teaspoons Fenugreek
• 1/2 teaspoons Kashmiri Red Chili
• 1/2 teaspoons Turmeric
• 2 teaspoons Garam Masala
• 1/4 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 1 Yellow Onion
• 2 Garlic
• 1 Tablespoon Ginger
• 13 cups Water
• 1 pound Stewing Lamb Cut In Chunks
• 1 cup Crushed Tomatoes
• 3 Tablespoons Coconut Sugar
• 1/2 cups Halved Pitted Plums
• 1 cup Coconut Cream
• 4 Kaffir Lime Leaves

1. In a large pot heat your ghee or coconut oil on medium.
2. Add all of the spices and cook until aromaticthe mustard and cumin will pop around.
3. Peel the onion and garlic and ginger.
4. In a blender or food processor add onion, ginger, garlic and water and mix to form a paste, add this to the pot.
5. Heat and allow the water to mostly evaporate.
6. Add the lamb pieces, crushed tomatoes and coconut sugar.
7. Let this medley cook for 2 hours on low.
8. Add the plums, lime leaves and coconut cream.
9. Allow to simmer for another 5 minutes.
10. Enjoy!

ghee, cumin seeds, mustard seeds, fenugreek, red chili, turmeric, garam masala, cinnamon, salt, onion, garlic, ginger, water, tomatoes, coconut sugar, coconut cream, lime leaves

Taken from tastykitchen.com/recipes/main-courses/lamb-tikka-masala-with-plums-2/ (may not work)