Fragrant Lamb Curry - cooking recipe

Ingredients

1/3 cup oil
1 1/2 lb boneless lamb shoulder, trimmed, cubed
2 None red onions, chopped
2 tbsp ground cinnamon
2 tbsp ground coriander
2 cloves garlic, minced
2 tsp turmeric
6 None fresh curry leaves
3 cups vegetable stock
1 (13.5 oz) can chopped tomatoes
2 None potatoes, peeled, cut into chunks
None None cooked couscous and fresh cilantro sprigs, to serve

Preparation

Heat 2 tbsp oil in a large saucepan over high heat. Brown lamb then set aside.
Add remaining oil to pan and saute onions for 3-4 mins, until golden. Add cinnamon, coriander, garlic, turmeric and curry leaves. Cook, stirring, for 1 min. Return lamb to pan along with stock and tomatoes. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour 30 mins, stirring occasionally.
Remove lid and add potatoes. Simmer, uncovered, for 25-30 mins, until lamb is tender and potatoes are cooked through. Season to taste. Serve with couscous and fresh cilantro.