South Indian Lamb Curry

yield: 6 total time: 80 minutes

2 5/8 pounds diced lamb shoulder or leg is good
3 tablespoons groundnut oil sunflower/
1 1/8 pounds onions chopped, about 3 large onions
10 cloves garlic peeled
1/2 cup root ginger peeled and chopped roughly, about the size of a golf ball
1 tablespoon cumin seeds each of the following:, black/brown mustard seeds
15 curry leaves fresh, if possible
1 2/3 cups canned tomatoes
2 tablespoons tomato concentrated, pureé
2 tablespoons dessicated coconut
2 1/8 cups chicken stock
2 teaspoons sea salt
1 tablespoon chilli flakes each of the following: red, ground coriander, garam masala
1/2 tablespoon paprika each of the following:, turmeric, dried fenugreek leaves
2 teaspoons muscovado sugar light
1 handful coriander leaves fresh, chopped

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