Indian Curry

1 1/2 kg leg of lamb
2 onions
1 tomato
3 Tbs olive oil
2 1/2 cm piece green ginger
1 tsp paprika
1/4 tsp turmeric
1 tsp garam marsala
pepper
3 cups water
3 cloves garlic

Peel onions and tomato. Cut meat into 2 1/2 cm pieces. Heat oil in saucepan, add one sliced onion, sauté until golden brown. Add meat, brown well. Chop the remaining onion roughly, combine with remaining ingredients, except water, in blender. Blend until reduced to a paste. Add to saucepan, stir over heat 2-3 minutes. Add water. Stir well, cover, reduce heat. Simmer gently 1 hour or until meat is tender.

From: ynnuf@clear.net.nz (Doreen Randal)