An easy Lamb Curry

My daughter loves Lamb and also curry, so her treat for the end of half-term was a lamb curry for lunch. I don't use spice mixes, but this is such an easy and tasty curry, you will be really surprised.

Ingredients
1lb neck of lamb fillet cut into cubes
1 large onion finely sliced
2 tbsp vegetable oil
2 cloves garlic
1 inch piece of root ginger
1 small onion
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp cayenne pepper
1/2 pint water
4 fresh tomatoes cut into quarters
1 tsp salt

Method
Fry the sliced onions in the 1 tbsp oil, keep an eye on the onions and make sure they don't burn, they need to turn a reddish brown. This will take about 5-10 minutes, remove from pan.  In a small food blender, pop in the garlic, ginger, small onion and about a tablespoon of water and blend until a puree. Add remaining oil and fry the puree over a gentle heat until turns golden brown, add back in the sliced fried onion. Add the spices and fry off for a minute, add the 1/2 pint of water, pop in the lamb and the tomatoes, add salt, ensure water is topped up to cover the meat. Pop on a lid and simmer gently until lamb is tender (about 1 hour, but keep testing).  When tender, remove lid to allow liquid to bubble off if necessary.
Serve with basmati rice.