Sri Lankan Style Lamb Curry

This can also be made with beef.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb lamb, diced
• 2  potatoes, peeled cut into large chunks
• 1⁄4 cup olive oil
• 1 (14 ounce) can diced tomatoes
• 2⁄3 cup water
• 1  teaspoon vinegar
•  salt & freshly ground black pepper, to taste

• Curry Paste

• 1  onion, grated
• 1  tablespoon fresh ginger, minced
• 1  teaspoon garlic, minced
• 1  teaspoon ground turmeric
• 1  teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon cumin seed
• 3  cardamom pods, lightly crushed
• 2  green chilies, finely chopped
• 1  tablespoon ground cinnamon
• 2  stalks lemongrass, finely sliced

Directions

1. In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well.
2. Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper.
3. Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender.