Lamb Curry Over Basmati Rice

by Ben Policarpio

Prep time: 10 minutes

Cooking time: 45 minutes to an hour
Serves: 4-6

2 lbs lamb shank or shoulder (cubed)
3 medium/large onions (diced)
1 and 1/2 large red tomatoes (diced)
1 whole garlic (chopped)
1/4 cup of sliced ginger
2 large baking potatoes (cubed)
2 tbs curry powder (use less or more depending on preference)
2 tbs chilli powder (use jalapenos for less heat or use less chilli powder)
salt and pepper to taste

In a 4 quart pot, place lamb, tomatoes, onions, ginger and garlic.  Place pot over high heat until contents release liquid and onions are transparent. (5-10 mins)

Reduce heat to medium and allow contents to simmer.  Before meat is fully tender, add potatoes, chili powder, curry powder, salt and pepper.  Bring mixture to a boil and reduce heat.  Simmer contents until potatoes and meat are tender.  (35-45 mins depending on size of and cut of meat).

Note: Add water to create a thinner stew.

Serve over basmati rice.