INDIAN LAMB VEGETABLE CURRY ENJOY DAN

                         INDIAN LAMB VEGETABLE CURRY by CHEF DAN:

serves 4

INGREDIENTS:

1 tablespoon cumin seeds

10 cardamom seeds

1 teaspoon EACH fennel seeds, curry powder, and cayenne powder

3 teaspoon Garam Masala

4 tablespoons olive oil

1 onion, thinly sliced

3 garlic cloves, finely chopped

1 thumb-size fresh ginger, finely chopped

2-pounds boned leg of lamb, cut into 1-inch cubed

Kosher salt and freshly ground black pepper to taste

2 tomatoes, finely diced, (pus some to add at the end of cooking)

4 cups water

1 sweet potatoes, peeled and cut into 1-inch chunks

3 cup cauliflower florets

2 carrots, peeled and cut into 1-inch chunks

1 celery stalk, cut crosswise into thick slices

2/3-cup peas

1 (19 Oz) can Mae Ploy coconut milk

2 cups spinach leaves

Jasmine rice

DIRECTIONS:

1.   In a dry skillet ad seeds over, low heat and toast until they pop.

2.   Place in a spice grinder and let cool, once cook grind into a powder.

3.   Stir in curry powder, and next 3 ingredients and blend together with seeds powder.

4.   Heat 2 tablespoons oil to a skillet over medium-high heat when sizzling

5.   Add onions, sauté for 5 minutes, add garlic, ginger; sauté 2 minutes.

6.   Trans onion mixture to a bowl.

7.   Heat remaining oil to the skillet over high heat.

8.   Sprinkle lamb with salt and pepper, place in hot skillet and brown all sides, about 10 minutes.

9.   Return onion mixture to the skillet, stir in tomatoes and water.

10   Bring to a simmer and simmer for 1 hour over low heat.

11  Then add sweet potatoes and next 3 ingredients adding more water if necessary.

12  Cover and cook 30 minutes.

13  Add peas and extra tomatoes, season with salt and cook 5 minutes.

14  Stir in coconut milk, simmer 5 minutes more.

15  Stir in spinach stir for 2 minutes or until spinach wilts.

16  Serve with jasmine rice, infused with Nori Komi Furikake (rice seasoning.

ENJOY DAN:                                                                 BE STRON KEEP FAITH!!