Lamb Curry

A delicious, rich, soft, and spicy Indian lamb curry.

• 400 g boneless Lamb, diced
• 40 g Ghee (or veg oil)
• 5 g Cumin Seeds

• 1 stick Cinnamon
• 2 pc Cloves
• 3 pc Cardamom
• 1 Bay Leaf

• 1 medium Onion, diced

• 15 g Garlic, minced
• 15 g Ginger, minced

• 5 g Peppercorn Powder
• 5 g Turmeric Powder
• 5 g Coriander Powder
• 2 g Garam Masala

• 400 g Canned Stewed Tomatoes (coarsely chopped up)

• Salt, Pepper, Cayenne or Cashmere Chili Powder

• 1/4 bunch Cilantro, chopped
• 1/2 Lime's Juice

1)  Rinse, and dry the lamb.  Salt it lightly, and set it aside.
2)  Melt the ghee in a large pot on medium-high.  Add the Cumin Seeds and cook until they begin to crackle.  Add the whole garam masala (cinnamon, cardamom, cloves, and bay leaf).  Add the onions, and cook to a golden-brown colour, stirring frequently. 
3)  Add minced ginger and garlic.  Cook for further 2 minutes on a low heat.
4)  Add the ground spices (peppercorn, turmeric, coriander, garam masala), and saute for 2 minutes.
5)  Add the tomatoes, and saute for 5 minutes to cook off liquids.
6)  Add the lamb, and enough water to just cover it.  Bring to a boil.  Simmer for 45 minutes.
7)  If necessary, boil off excess liquid to thicken the curry.  Adjust salt, pepper, and chili powder to taste.
8)  Remove from heat.  Finish with cilantro and lime juice.