Lamb and Potato Curry - Testing

http://www.bite.co.nz/recipe/2653/Lamb-and-Potato-Curry/

( SERVES 4 )

2 tsps Oil
2 lbs Lamb shoulder cut into 1" chunks
1 Onion, roughly chopped
2 cloves Garlic, crushed
2 tsps Fresh ginger, grated
2 tsps Ground cumin
1/2 tsp Red pepper flakes
2 tsps Ground coriander
1 Tbsps Lemon rind, grated
4 Potatoes, into 2" pieces
(14oz/398mL) canned tomatoes, in juice
2 cups Vegetable stock
Salt and pepper
OPTIONAL: - ¼ cup Mint, roughly chopped
  - ½ cup Fresh coriander
  - ½ cup Toasted almonds, roughly chopped + add to shopping list

1. Heat the oil until shimmering then brown the meat on all sides. Remove and set aside.
2. To the hot oil now add the onion. Cook until just starting to soften, then add the garlic, pepper flakes, ginger, cumin, coriander and lemon rind; cook until spices smell fragrant. Remove from heat.
3. Return the meat to the pan along with the potatoes, tomatoes and vegetable stock.
4. Cover and simmer gently for 1½ to 2 hrs or until the meat is tender. 
5. Check flavours and add extra seasoning if needed. 
6. Serve scattered with mint, coriander and almonds.