lamb curry

lamb shoulder, boneless, 24 ounces
.33 cup sesame seeds, ground
3 tbsp. poppy seeds, ground
.25 cup flour
1 cup sour cream
3 tbsp butter, salted
1 cup chopped onions
ginger root, 1 tbsp chopped
garlic cloves, 3 chopped
1 tbsp cumin, seed, ground
1 tbsp coriander seed, ground
1 tsp turmeric
salt, 1 tsp
red potato, 100 grams
peas, 1 cup
water, 3 cups

saute the onions and spices in the butter, add the sesame seeds and poppy seeds after grinding them. Add the lamb the water, the salt and stir to combine. mix the flour in with the sour cream and add to the sauce after it comes to a boil. Stir until thickened, then reduce heat to simmer and cook slowly for 1 1/2 hours or until lamb is tender, add diced red potatoes and peas and simmer until potatoes are done. Serve hot.

Serving Size: makes 6, 2 cup portions

Number of Servings: 6

Recipe submitted by SparkPeople user CARTERSILVER.