Simple INDIAN CURRY
2 Lbs. Lamb Shoulder, cut in cubes (reserve a couple bones)
2 Tblsp. Butter
4 whole Cloves
3 Tomatoes, coarsely chopped
2 cloves Garlic, coarsely chopped
1 Lg. Onion, coarsely chopped
1 Tbslp. Curry Powder
1/4 tsp. Cinnamon
1/2 tsp. Cayenne Pepper
1 tsp. Turmeric
2 tsp. ground Coriander
Salt to Taste
Heat the Butter in a dutch oven on the stovetop. Add the Meat Bones, cubed Lamb and the 4 whole Cloves.
Cook to brown.
Add 1/2 cup Water & Simmer on high heat for several minutes.
Add the Tomatoes, Onion, Garlic and All the remaining Spices.
COVER and SIMMER LOW 45 - 60 minutes.
Serve w/Steamed Rice and Sliced Tomatoes if desired.