Recipe for Lamb Curry with Ginger and Coconut Milk 
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Yield:
1
Ingredients:
Amount Ingredient
This fragrant curry is spicy but not too hot.
2 lb boneless lamb shoulder
3 tbl peanut oil
2 med onions, chopped
1 sm hot chili (such as jalapeno or serrano), cored and minced
2 lrg cloves garlic, chopped
2 tbl chopped fresh cilantro
2 tbl peeled, chopped fresh ginger
Salt and pepper
3/4 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander seed
1 cup water
1 cup regular or reduced-fat canned coconut milk
Instructions:
Instructions: Trim lamb; cut into 1 1/2 inch cubes.

Heat oil in a heavy casserole over medium-high heat. Add enough lamb cubes to make 1 layer; brown. Remove browned cubes to a plate; repeat with remaining lamb and remove to plate.

Reduce heat to medium-low, stir onions into casserole and cook until lightly browned, about 7 minutes. Stir in chili, garlic, cilantro and ginger; cook 30 seconds.

Return meat to pan; add any juices from plate. Add salt, pepper, turmeric, cumin and coriander seed. Add water; stir well. Bring to a boil. Reduce heat to low, cover and simmer until meat is tender, about 13/4 hours.

Skim excess fat from cooking liquid. Stir in coconut milk and cook, uncovered, over medium heat, stirring occasionally, until sauce thickens, about 10 minutes. Garnish with cilantro sprigs, if desired. Serve hot.

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