Indian Lamb Curry

Amount	Measure	Ingredient -- Preparation Method
--------	------------	-------------------------------
1 1/2	pounds	lamb shoulder -- cut into 1" pieces
3	tablespoons	olive oil
1	large	red onion -- chopped
1	medium	jalapeno -- seeds removed and diced
1	tablespoon	ginger root -- minced
14 1/2	ounces	no salt added diced tomatoes -- drained
1	teaspoon	mustard seeds
1/2	teaspoon	turmeric
1	teaspoon	garam masala
1	teaspoon	coriander leaves -- dried
1/2	teaspoon	cardamom
1	teaspoon	garlic powder
1/2	teaspoon	cayenne pepper
1/2	teaspoon	salt
1/4	teaspoon	black pepper
2	cups	water

Heat 1 tablespoon oil in large pan over medium heat. Add onions and cook until caramelized. Remove from pan.

Season lamb with salt and pepper. Add remaining oil to pan and brown lamb on all sides.

Add jalapeno, ginger, mustard seeds, turmeric, garam masala, coriander, cardamom, garlic powder, and cayenne. Cook for a couple of minutes.

Add diced tomatoes and cook for 5 minutes. Add onions.

Add water and simmer for 30 minutes or until meat is tender.

Serving Ideas : Serve over basmati rice and with plain yogurt.

Makes 6 servings.

Per Serving: 329 Calories; 26g Fat (71.7% calories from fat); 16g Protein; 7g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 266mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 4 Fat.