Lamb Curry

• 2 tablespoons peanut oil
• 2 lbs boneless lamb shoulder
• salt
• fresh ground black pepper
• 2 cups thinly sliced onions, plus 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 2 tablespoons garam masala
• 12 teaspoon cayenne pepper
• 1 12 cups meat stock or 1 12 cups vegetable stock
• 12 cup plain yogurt
• minced cilantro leaf

1. Heat the oil over medium-high heat in a large, deep skillet that has a cover.
2. Add the lamb chunks a few a a time and brown them on all sides, seasoning with salt and pepper as they cook.
3. Remove as they're brown.
4. Remove all but 2 tbsp of the fat.
5. Cook the sliced onions over medium heat, stirring occasionally, until golden brown (10-15 minutes).
6. Add the chopped onion, garlic, ginger, Garam Masala, and cayenne.
7. Stir and cook over medium heat for 3-4 minutes, until onion softens.
8. Return the lamb to the stock, bring to a boil, reduce to low heat, and simmer for about 1 hour or until lamb is tender.
9. Remove the cover and if there is too much liquid, return to high heat and reduce.
10. Taste and adjust seasoning.
11. Stir in yogurt, remove from heat, and serve garnished with cilantro.

peanut oil, lamb shoulder, salt, fresh ground black pepper, onions, garlic, ground ginger, garam masala, cayenne pepper, meat, yogurt, cilantro leaf

Taken from www.food.com/recipe/lamb-curry-424973 (may not work)