Indian Lamb curry

Blend all dry spices in a small coffee grinder into powder.Set aside. Blend minced onion and garlic into pure.

Heat up 3 Tsp of duck fat or olive oil in a large pot. Add blended spices and saut a few seconds until aromatic. Pour in onion and garlic paste. Cook until color change and aromatic.

Add diced tomatoes and the rest of all powder spices cook until well mixed for about 1 min.

Add 4 cups of broth or water. Throw it all diced vegetables including pineapples. Bring it to a rolling boil. Add diced Lamb.

Summer for about 40 minutes on medium to low heat. Stir every 5 to 10 minutes to avoid sick to the bottom. Add broth or water if the juice evaporate too much. Adjust according to your preference.

Season with salt and sugar. Serve warm with rice or bread.