Green Lamb Curry

• 2 tablespoons lemon juice
• 2 packed cups (3 1/2 ounces) chopped cilantro
• One 1-inch piece fresh ginger, peeled and chopped
• 4 good-sized cloves garlic, chopped
• 34 fresh hot green chilies (such as birds-eye), chopped
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons salt
• 3 tablespoons olive or canola oil
• 1/2 teaspoon whole fennel seeds
• 1 medium onion, chopped
• 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 11 1/2-inch cubes
• 1/2 cup coconut milk from a well-shaken can

1. Put the lemon juice, 1/2 cup water, chopped cilantro, ginger, garlic, chilies, turmeric, and salt, in this order, into a blender.
2. Blend thoroughly, scraping down the sides, if necessary, with a rubber spatula, until you have a fine paste.
3. Preheat oven to 325F.
4. Pour the oil into an ovenproof pan and set over medium-high heat.
5. When hot, put in the fennel seeds.
6. Two seconds later, put in the onions.
7. Stir and fry until the onions turn brown at the edges.
8. Add the meat.
9. Stir and fry on high heat 78 minutes or until the meat is lightly browned.
10. Add the green sauce from the blender and bring to a simmer.
11. Cover and place pan in the oven.
12. Bake for 6075 minutes, then test to see if the meat is tender; if not, return to the oven for 15 minutes.
13. Take the pan out of the oven and add the coconut milk.
14. Stir it in.
15. Reheat gently just before serving.

lemon juice, cilantro, ginger, garlic, chilies, ground turmeric, salt, olive, whole fennel seeds, onion, boneless lamb, coconut milk

Taken from www.epicurious.com/recipes/food/views/green-lamb-curry-373800 (may not work)