Curried Lamb

Contrary to popular belief, 'curry' is not one spice.  Curry can be used to describe a dish or a blend of spices.  For this dish, I used a variety of dried spices and fresh garlic.

Recipe:  Curried Lamb

1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon prepared spicy curry powder
1 teaspoon red chili flakes
1/2 teaspoon cardamom
salt
3 cloves garlic, grated
1 tablespoon olive oil
1 boneless leg of lamb
2 tablespoons flour
5 or 6 medium thin skinned potatoes
4 -5 cups beef stock

Trim the fat from the lamb - there will be a lot.  But what will be left is very lean.  Brown the meat in a cast iron pot with the oil over high heat.  Drain any remaining fat.  Add flour and spices and sauté for several minutes until meat is coated.  Add stock and potatoes and reduce heat to medium.  Just before boiling, reduce heat to simmer.  Keep uncovered for 30 - 40 minutes, stirring frequently.  Cover for 2 hours (ish), stirring occasionally.  Adjust spice to taste.  Meat will be tender and potatoes soft.  Serve over basmati rice.