Lamb and potato curry

1.5 pounds lamb, cubed and trimmed of all fat
1 pound cubed cooked or raw potatoes
2 tablespoons olive oil
1 large onion, chopped finely
1 garlic clove, chopped finely
1 cup canned chopped tomatoes, whizzed in a blender OR 1 cup tomato passatta
1/2 tsp turmeric
4 tsps garam masala
1 tablespoon freshly grated ginger root
1 jalapeno pepper, seeded and chopped finely
1 teaspoon salt
6 tablespoons fresh chopped cilantro
juice of one lime

Place lamb in a skillet WITHOUT OIL and cook, over medium heat, until there is no pink showing (you will have to turn it). Drain in a colander to get rid of any rendered fat.

In a large saucepan or dutch oven, put oil, then saute onion and garlic until deep golden or brown. Add tomatoes, turmeric, garam masala, salt, chilis, ginger and half of cilantro and cook until mixture is shiny (about three minutes).

Add lamb and stir fry for five minutes.

Add lime juice and three cups boiling water and potatoes, if raw. Cover and simmer for 40 minutes, until potatoes have completely cooked through and are thickening the sauce and lamb is tender.

If the potatoes are cooked, add them 15 minutes into cooking time.

Sprinkle remaining cilantro over curry and serve over basmati rice, with natural yogurt.

Number of Servings: 6

Recipe submitted by SparkPeople user MAWLULA.