RECIPES OF INDIA

Ingredients

1 large

8 cloves

1

1/4 cup

1 1/2 lb

1 can

1 tbsp

1 tbsp

2 tsp

1 tsp

1 tsp

3 medium

2 cups

2 tbsp

Onion (chopped)
Garlic (minced)
Jalapeño pepper (minced)
Vegetable oil
Boneless lamb shoulder (cut into 1 inch cubes)
Whole tomatoes (16 ounce) (with liquid)
Ground coriander
Ground cumin
Salt (adjust to taste)
Ground turmeric
Chili powder
Potatoes (quartered)
Water
Vinegar
Snipped fresh cilantro

1. Cook and stir onion, garlic and jalapeño pepper in oil in Dutch oven until onion is tender then add lamb

2. Cook and stir over medium-high heat until lamb is light brown, for about 15 minutes then drain fat

3. Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder and break up tomatoes with fork

4. Heat to boiling then reduce heat

5. Simmer uncovered, stirring occasionally, until sauce is thick, for about 15 minutes

6. Add potatoes, water and vinegar

7. Heat to boiling then reduce heat

8. Cover and simmer 15 minutes

9. Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, for 15 to 20 minutes

10. Sprinkle with cilantro serve with hot cooked rice if desired