Best Lamb Curry with Vegetables

My Lamb and Vegetable Curry has it all and is loaded with many flavors. Easy to make and so delish! Use your favorite curry powder or use my easy-to-make homemade mix. Do check out my food blog for cheap ingredients, recipe text & photos: http://the99centchef.blogspot.com/201...

Ingredients
1 to 2 pounds of lamb - slice to bite sizes. Okay to substitute any meat, including chicken, turkey, beef, and pork. The balance of meat to veggies is up to you.
1 tablespoon cumin powder - okay to substitute cumin with a favorite curry powder (if you use curry power, then leave out other spices that follow.)
1 teaspoon powdered ginger - or fresh chopped ginger.
1/2 teaspoon cinnamon - okay to use a cinnamon stick.
1 teaspoon ground coriander
13.5 ounces coconut milk or cream - one regular-size can.
8 ounces tomato sauce - one small can.
1 onion chopped - white, yellow or red onion.
1 tablespoon garlic chopped (jar or fresh) - okay to use garlic powder.
1 bell pepper (optional) chopped
1 carrot chopped
1 potato - I used a large russet potato.
1 tablespoon oil - to saute lamb.
1 cup of water or broth
Salt and pepper to taste
*Other curry spices - garam masala, chili powder and turmeric. About a teaspoon each. Okay to mix and match what you like to make a curry powder, but always start with a tablespoon of cumin.

Directions
Slice lamb into bite-sized pieces. Okay to trim off some fat and remove bone. I like to keep most of the fat and leave bone in for extra flavor.

Add a tablespoon of oil to a medium-heated pan. Add lamb and brown one side for about 5 to 10 minutes, depending on how hot the pan is.

As meat browns, you can roughly chop one onion. Once meat is brown on one side add the chopped onion and saute until soft, about 5 minutes.

Add curry spices, including cumin, ginger, cumin, cinnamon and coriander.

Salt and pepper to taste, then add chopped fresh garlic or garlic powder.

Mix well and saute dried spices and garlic with browned lamb for a minute or so.

Add one can of coconut milk or cream, a small can of tomato sauce, and a cup of water or broth. Mix well and bring up to a low simmer.

Cover and cook until lamb is tender, about 2 hours. Other types of meat may cook quicker. Chicken takes about an hour. Check from time to time, making sure the liquid does not cook out. Add a little water or broth if needed.

The idea is to make a simple Lamb Curry with onion and spices and cook it until tender. Then you add the rest of the veggies and cook them just enough to slightly soften.

If you added all the veggies at once, in the beginning, they would cook until way too mushy for my taste.

While Lamb Curry cooks, chop the rest of the veggies. After the lamb is tender add chopped bell pepper, carrot, and potato. You can add any favorite veggies you like including cauliflower, green beans, squash, and spinach.

Bring to a low simmer. Cover and cook veggies until they reach desired tenderness, about half an hour to 45 minutes.

I like to serve my Lamb Curry and Veggies over rice.