Indian Lamb Curry

• 3 pounds Lamb Shank, Cut Into Large Chunks
• 1 Tablespoon Smashed Ginger
• 1 Tablespoon Smashed Garlic (should Be Smashed Into A Paste)
• 1- 1/2 Tablespoon Chili Powder (adjust Quantity To Your Taste)
• 2 whole Medium Onions, Chopped
• 2 whole Tomatoes, Chopped
• 2 whole Red Chilis, Finely Minced
• 1- 1/2 Tablespoon Garam Masala
• 1 teaspoon Salt
• 1 whole Cinnamon Stick
• 5 whole Cloves
• 2 whole Bay Leaves
• 2 cups Water (may Need More)
• 2 Tablespoons Unsweetened Coconut Flakes

1. In a large bowl, add the lamb, ginger and garlic pastes, and chili powder.
2. Mix well and allow to marinate for at least 2 hours, or overnight.
3. In a large pot, brown the lamb.
4. Add the onions, tomatoes, and chilis, and cook for a few minutes, until the vegetables start to cook down.
5. Add the garam masala, salt, cinnamon stick, cloves, and bay leaves.
6. Mix well.
7. Add the water and bring to a boil.
8. Once its boiling, lower the heat, cover the pot, and simmer for 90 minutes to 2 hours, stirring occasionally.
9. If it gets too dry, add more water.
10. While thats happening, toast the coconut flakes in a dry pan over low heat until golden brown.
11. When the meat is tender, stir the coconut flakes into the curry.
12. Serve!

ginger, garlic, chili powder, onions, tomatoes, red chilis, garam masala, salt, cinnamon, bay leaves, water

Taken from tastykitchen.com/recipes/main-courses/indian-lamb-curry/ (may not work)