Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2 lb cubed lamb
  2               Tbsp  coriander seed
  1               Tbsp  cumin seed
  2                 Lb  crushed tomatoes
  14                    crushed garlic cloves
  6                     bay leaves
  2             Inches  finely chopped fresh ginger
     1/2           Tsp  ground black pepper
     1/2           Tsp  cardamon seed
     1/2           Tsp  cinnamon
     1/2           Tsp  cloves
     1/2           Tsp  cayenne
  2                Tsp  ground mustard seed
  1               Tbsp  turmeric
  1                Cup  wine vinegar
  2             Medium  onions
  2             Medium  potatoes
  2               Tbsp  butter

Preparation:

Instructions (1) Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger, and the vinegar. (2) Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. (3) Finely chop the onions and potatoes and saut' e them for 5 minutes in the butter. (4) Add lamb and spice paste and simmer over low heat for half an hour. Notes The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need b

Nutritional Information:

894 Calories (kcal); 30g Total Fat; (26% calories from fat); 26g Protein; 159g Carbohydrate; 62mg Cholesterol; 1476mg Sodium