2poundsleft-over cooked lamb shoulder roastor boneless leg of lamb
1tablespoonground coriander
1teaspoonground cumin
1teaspoonground turmeric
½teaspoondried cilantro leaves
1 15-ouncecan of diced tomatoeswith juice
1cupwater
2cupsfrozen peasthawed
Instructions
Heat the oven to 250F degrees.
In a food processor, chop the ginger, garlic, onions, jalapeño, and fennel seeds until a ground up mess similar to baby food.
Cut the lamb into 2” pieces.
Heat the oil in a large sauté pan. When hot, add the lamb and cook for 2-4 minutes until starting to brown. Remove the lamb to a Dutch Oven and set aside.
Add the onion mixture to the sauté pan, cover and cook for 10-15 minutes until most of the moisture is gone. Then transfer the mixture to the Dutch oven.
Put the coriander, cumin, turmeric, cilantro, tomatoes, and water into the Dutch oven and stir.
Bake at 250F degrees for about an hour until the curry is well blended and everything is hot.
Add the peas about 10 minutes before the curry is ready to be removed from the oven. Stir, and return the pot to the oven.