Lamb Curry

I adapted this from several other lamb curries, until I had one that I thought was just right! Commercial curry powder mixtures make a good starting point to customize in your own way, and in spite of the length of the ingredient list this is not at all difficult to put together.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  tablespoon fennel seed
• 2  teaspoons cumin seeds
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1  teaspoon curry powder
• 1  teaspoon salt
• 4  teaspoons sweet Hungarian paprika
• 1⁄4 teaspoon cayenne pepper
• 2  large onions
• 2  tablespoons  vegetable oil
• 1  lb  boneless lean stewing lamb
• 3  medium jalapeno chiles, minced
• 3  tablespoons  grated fresh ginger
• 2  cups water or 2  cups broth
• 450  ml nonfat yogurt

Directions

1. Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
2. Peel and chop the onions; mince the Jalapenos and grate the ginger.
3. Saute the onions in the oil until soft and translucent.
4. Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
5. Add the minced jalapenos and grated ginger and the mixed spices.
6. Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
7. NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.