Sri Lankan Lamb Curry

Lankan Lamb Curry
Serves 4

2 lb goat/lamb stew cut, into pieces
1 tbsp ginger
1 tbsp garlic
1.5 tbsp cayenne
1 tbsp coriander
1/2 tbsp black pepper
1/4 tsp turmeric powder
1/4 tsp cumin powder
Salt
2 cups chopped onions
4 chopped chilies
2 tsp fenugreek seeds
a few curry leaves or some curry powder.
1 can coconut milk
1 tsp garam masala
Juice of a lime

Marinate the meat with the ingredients thru salt, and keep aside for
15-20 minutes.

Heat oil in a or a deep pan and add the fenugreek seeds , onions, green
chilies and curry leaves/powder. Cook till the onions start to brown. Add
the marinated meat pieces and stir well.

Add 2 cups water and mix well. Cover the pot and simmerfor about 20
minutes tightly covered. Add the coconut milk, mix well, and keep cooking
till the meat is really tender, for about 30 more minutes.

Add the garam masala and the lime juice and mix well just before removing
from the heat. Serve with rice.