Lamb curry from Sri Lanka

Ingredients for 4 servings:

• 500 g leg of lamb, diced
• 5 potatoes, waxy
• 4 tbsp olive oil
• 400 g tomatoes, chopped (can)
• 160 ml water, hot
• some salt and pepper, from the mill
• 1 onion(s), finely chopped
• 1 tbsp ginger, freshly grated
• 1 tsp garlic, finely chopped
• ½ tsp turmeric
• 1 tsp coriander, ground
• ½ tsp cumin, ground
• ½ tsp cumin, whole
• 1 pinch of cardamom
• 1 chili pepper(s), red, finely chopped
• 1 stalk(s) cinnamon
• 2 stalk(s) lemongrass, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

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Peel the potatoes and cut into large chunks. For the curry paste, combine all the listed ingredients. Add the meat and potato pieces and mix well. Heat the oil in a large casserole dish. Brown the meat and potato pieces with the spices for about 6-8 minutes. Add the tomatoes and water, bring to a boil, and season with salt and pepper. Simmer for 20-25 minutes, until the potatoes are soft and the meat is tender. Serve with naan bread and natural yogurt.