Lamb Curry - cooking recipe

Ingredients

1 tablespoon fennel seed
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon curry powder
1 teaspoon salt
4 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne pepper
2 large onions
2 tablespoons vegetable oil
1 lb boneless lean stewing lamb
3 medium jalapeno chiles, minced
3 tablespoons grated fresh ginger
2 cups water or 2 cups broth
450 ml nonfat yogurt

Preparation

Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
Peel and chop the onions; mince the Jalapenos and grate the ginger.
Saute the onions in the oil until soft and translucent.
Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
Add the minced jalapenos and grated ginger and the mixed spices.
Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.