Smothered Lamb (or Pork or Beef)

• 1 lb boned shoulder of lamb, pork shoulder, or stewing beef, cut into 1-inch cubes
• 4 oz onions
• 1-inch piece fresh ginger
• 5oz tomatoes, skinned
• 2 serrano peppers
• 1/4 cup finely chopped cilantro
• 1/4 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/4 cup plain yogurt
• 1 Tbsp tomato puree
• 1/4 tsp salt, or to taste
• 3 Tbsp vegetable oil
• 4 garlic cloves, peeled and finely chopped
• freshly ground black pepper
• 1 cup rice
• 1 2/3 cups water

Peel and finely chop the onions and ginger. Finely chop the tomatoes and slice the peppers into fine rings. Put all the ingredients except the oil, garlic, and black pepper into a bowl and mix well.

Put 3 Tbsp oil in a large pan. Heat over medium-high. When the pan is hot, put in the garlic. Stir until the garlic pieces turn medium brown. Now add the seasoned meat and stir once or twice. Turn the heat to medium. Add 1 1/4 cups of water and bring to a boil. Reduce heat and simmer for 60-90 minutes.

Meanwhile, start the rice in the rice cooker with the water.

 Makes 4 servings, 14 WW PointsPlus each (14 for pork shoulder, 11 for London broil)