2 lb. lamb or beef stew meat
3 tbsp. pureed ginger (no need to peel ginger)
1 qt. masala sauce (see below)

Place 2 pounds stew meat into Dutch oven. Add 3 tablespoons grated ginger and the marsala sauce. Mix together and bake in 350 degree oven for 45 minutes. Check occasionally and add a little water to keep meat moist. Garnish (sprinkle) top with chopped coriander (cilantro).

MASALA SAUCE:

1 (28 oz.) can diced tomatoes with juice
1 lg. yellow onion, chopped
1 1/2 tbsp. vegetable oil
1 tbsp. garlic, chopped fine
1/2 pt. plain yogurt
1/2 tbsp. Garam Masala
1/2 tbsp. curry powder
1/2 tbsp. ground coriander
1/2 tbsp. red chili powder (or cayenne)
1 tsp. turmeric

Heat oil in saucepan. Add onion and cook until dark brown, not burned. Add garlic.

In food processor, blend tomatoes and yogurt together. Combine spices. Add to onion mixture and cook 2 minutes, then add tomatoes and yogurt and stir. Puree all ingredients in food processor. Salt to taste. Makes 1 quart.