I noticed there was a lamb vendor at our farmers' market that I had previously overlooked. So I went searching for a lamb dish I could make, and found the perfect one in good ol' Joy of Cooking.
Adapted from Joy of Cooking
28 oz. can of whole peeled tomatoes
1/4 cup vegetable oil
1 medium onion, halved and thinly sliced
2 tsp cumin
2 tsp coriander
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1 tsp turmeric
1/4 tsp cayenne pepper
1 1/2 to 2 lbs boneless lamb stew meat (like shoulder or leg) cut into 1-inch cubes
3/4 tsp salt
Serves 4 to 6 as a main course
Let's deal with the tomatoes first.
Drain and reserve the juice, and roughly chop the tomatoes. We'll get back to these.
Heat oil in a large skillet or saucepan over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown. The recipe said 5 to 7 minutes but mine took about 15 minutes.
This was at the midway point--let them get more brown than this.
Add the spices (the cumin through cayenne) to the onions and cook, stirring, for about 30 seconds.
Add 1/2 cup of the chopped tomatoes and 1/4 of the of the tomato juice along with the lamb.
Simmer until liquid is thickened, about 3 to 5 minutes. Stir in remaining tomatoes and juice. Add in salt. Cover, reduce to simmer, and cook until lamb is tender, about 45 to 60 minutes. Serve with basmati rice.
Even though I don't have a final picture this really was tasty enough that I just had to tell you about it.