Sri Lankan Style Lamb Curry - cooking recipe

Ingredients

1 lb lamb, diced
2 potatoes, peeled cut into large chunks
1/4 cup olive oil
1 (14 ounce) can diced tomatoes
2/3 cup water
1 teaspoon vinegar
salt & freshly ground black pepper, to taste
Curry Paste
1 onion, grated
1 tablespoon fresh ginger, minced
1 teaspoon garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
3 cardamom pods, lightly crushed
2 green chilies, finely chopped
1 tablespoon ground cinnamon
2 stalks lemongrass, finely sliced

Preparation

In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well.
Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper.
Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender.