3 lb. boneless lamb of leg (no fat), cut in 1 inch cubes
1/4 cup corn oil or butter
2 large red chopped onions
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon red pepper
1 cup plain yogurt
1 teaspoon turmeric
1 teaspoon granulated garlic or powder
1 teaspoon granulated ginger
Pat lamb dry with paper towels. Brown thoroughly in corn oil in large pot with chopped onions until brown. Add all spices, curry powder, salt, red pepper (depend on how hot you want it), turmeric, garlic, ginger and any of your favorite spices as you wish. Simmer slowly for 15 minutes; then add yogurt, blend into lamb. Cook until flavor comes out. Taste the gravy; add more salt and hot pepper, if you need to. Serve with hot rice.
Makes 5 to 6 servings.