Lamb Curry

Lamb
juice of 1 lemon
1/2 teaspoon cayenne (chili) powder
1 teaspoon turmeric
3 teaspoon cumin
2 teaspoons coriander
3 teaspoons garam masala
1/4 t. Fennel seeds
1/2 t. Paprika
Dash cloves and cinnamon
1/2 bay leaf
3 cloves of garlic, chopped
1 finger of ginger, grated
1/2 teaspoon of ground fenugreek or methi powder
1 teaspoon of honey
1 cup of yogurt (use enough to cover/coat the meat) (you can substitute milk if you are out)
1 teaspoon salt
3 cloves of garlic, chopped
1 finger of ginger, grated
1.5-2 lbs lamb, diced
1 onion, diced (optional)
3-4 tomatoes, puree
Peas, potatoes or anything you like to add

Cube the Lamb
In a pot over medium heat, put the chili powder, turmeric, cumin, corriander, garam masala, cloves, cinnamon, 1/2 bay leaf, salt and pepper with some oil and ghee or butter or a few minutes, stirring constantly.  Add the onions with the lamb coating it with the spices and brown. Then reduce to medium low and add garlic, grated ginger, the juice of 1 lemon (if you don't have it you can skip it), honey and tomatoes.

If you are potatoes, after 1 hour of cooking. If you are adding peas, add it close to the end of cooking. Total cooking time is 1 hour 30 min to 2 hours. Cook until the meat is tender. If you like it spicier you can add more chili powder. If not, you can omit or use less chili powder. Serve with rice and if you made it too spicy, you can add milk or yogurt to the pan or serve each plate with yogurt to help tame the heat.