Ghanian Curry

Motivation:
ChefSteps sent out an email with the skeleton of this curry recipe.  I finished fleshing it out and have had good success with it.

I've built this to be pantry/spice cabinet friendly.  You can sub in fresh ginger/turmeric or other spices if you want.

Ingredients:

• 2-3 Onions, chopped
• 5-6 cloves Garlic
• 2 Tsp ground Cumin
• 2 Tsp ground Cinnamon
• 2 Tsp ground Ginger 
• 1 Cinnamon stick
• 2 Tsp ground Tumeric
• 1 Tsp Salt
• 1 Tsp ground Pepper
• 1/2 Tsp ground Cayenne
• 6 Cardamon pods 
• 1 can diced Tomatoes
• 2 cans Coconut Milk
• Coconut oil
• 2+ lb Meat (chicken, lamb, goat, etc)

Mise en Place:
Set oven to 420 F.

Chop up onions, and any other fresh spices you are planning to use.  Cut meat into bite sized pieces.
Measure out spices in a bowl so they can be easily added at once. 

Method:
Heat oil in dutch oven, and then add Onions and garlic.  Cook until onions are soft and cooked down.  Add the spices and mix.  Once everything is smelling fragrant, add the can of tomatoes.  Add meat and two cans of coconut milk.  Stir and put lid on the dutch oven.

Cooked for about 2 hours.  I usually set the timer for when I need to start the rice cooking. 

After 2 hours remove from oven and serve on rice.