Lamb or Beef Curry With Tomatoes

[kittydesade]

Lamb Beef Curry With Tomato
(yes, this was originally intended with lamb. I used beef. It worked.)

One 28-oz can of diced tomatoes
1 tbsp vegetable oil
1 medium onion (or half a large, which is what I used), thinly sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp garlic powder
1 tsp powdered ginger
1 tsp turmeric
1/4 tsp ground red pepper
1 1/2lb trimmed and cubed beef or lamb stew meat

Open can of tomatoes, separate tomatoes and water. In a dutch oven over medium heat, saute onion in vegetable oil till golden or ~5 minutes.

Add 1/4 to 1/3 cup water and spices. Cook, stirring for 30 seconds. (And I really did count 30 mi-pi-pippis.)

Add 1/2 cup of the chopped tomatoes and 1/4 cup of the water/juice/slop, 1/4 cup more water if necessary, along with stew meat, beef or lamb or whichever. Simmer, stirring occasionally until liquid is reduced and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and juice.

Cover, reduce heat to maintain a simmer (I didn't reduce it that much to let the water boil off somewhat, but I also didn't use the full amount of vegetable oil they suggested.) and cook until the meat is tender, 45-60 minutes. If you want you can put the timer to 45 and make Jasmine rice for the last 15 minutes.

There's a whole ritual also about removing the meat with a slotted spoon and skimming fat from the surface of the liquid, but with properly trimmed meat and less vegetable oil than initially required, I didn't need to do that, and I don't see any reason why you should either? Then again, I've never cooked with lamb.

Serves 4-6
Calories per serving 445-300 (not including rice)