I like to save recipes right away, too. I tried pinning on Pinterest, but it was a pain, and links were often no good. I import interesting recipes into a MasterCook cookbook, then it's easy to search by what ingredients I have on hand. The last one I saved was one from DC. I think the next ones will be from this post. Panko crusted soft boiled eggs...whodathunkit.
* Exported from MasterCook *
Lamb and Potato Curry
Recipe By :Steve Kroll, Discuss Cooking Forum
Serving Size : 0 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient -- Preparation Method
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2 lbs lamb stew meat -- cut into 1-2 inch pieces
3 medium onions -- thinly sliced
2 Tbsp minced garlic
2 Tbsp minced ginger
1 can tomato puree -- (28 oz.)
3 Tbsp oil -- or as needed (3 to 4)
3 green cardamom pods
5 cloves
1 inch cinnamon stick
2 black cardamom pods
2 bay leaves
2 Tsp cumin seeds
1 Tsp turmeric powder
1 Tsp red chilli powder
2 Tsp coriander powder
1 Tsp garam masala powder
1/4 cup yogurt
4 red potatoes -- peeled and quartered (4 to 5)
Salt to taste
1/4 cup fresh cilantro -- chopped (optional)
1 hot green chillies -- seeded and chopped (optional) (1 to 2)
Add the oil to a cold dutch oven or large kadai. Add the cloves, bay leaves, black and green cardamoms, and cinnamon. Turn the heat to medium and allow the spices to warm in the oil until they become fragrant.
When the spices begin to crackle, add the onions. Saute until the onions become translucent, then add the cumin seeds, ginger, and garlic. Continue sauteing, stirring occasionally, until the onions are light brown and begin to caramelize. If the onions become too dry, add a tablespoon of water to the pan.
While the onion mixture is cooking, in a separate pan cook the lamb pieces in oil over medium-high heat. Work in batches, so as not to crowd the pan. Stir until the pieces are browned on all sides. This is to seal the meat. Add the lamb to the onion mixture, along with the turmeric, chilli powder, and coriander powder.
Add the canned tomatoes and cook over medium heat until most of the moisture has evaporated from the pan.
Add the yogurt. Stir until the yogurt is blended.
Add 2-3 cups of hot water and bring to a boil. Reduce the heat, cover, and simmer until the lamb begins to become tender, maybe 30 minutes.
Add the potatoes, garam masala, and salt to taste. Simmer until the lamb is very tender and the potatoes are done.
If desired, garnish with cilantro and chopped green chillis. Serve the curry with an Indian bread (naan, roti, chapati) and rice.
S(Internet Address):
"http://www.discusscooking.com/forums/f21/lamb-and-potato-curry-79546.html"
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Many of them are from here. 
