Lamb Curry

Yield:	6 Servings
Categories:

4	lb	Boneless trimmed lamb shoulder
		Salt and freshly ground black pepper, to taste
1	c	Vegetable oil
3		Onions; diced
2	tb	Pureed garlic
2	tb	Black mustard seeds
2	tb	Garam masala
2	ts	Turmeric
2	ts	Ground cardamom
2	ts	Ground cumin
1	ts	Dried red pepper flakes
2	qt	Brown lamb stock or canned chicken broth
		FOR SERVING
		Cooked basmati rice
		Orange Dal with Ginger and Garlic, see recipe
		FOR GARNISH/ACCOMPANIMENT
		Plain yogurt
		Fried Onions; see recipe