LAMB WITH MUSTARD SEEDS (Uppakari)

4 tablespoons corn or peanut oil 
2 teaspoons whole brown mustard seeds 
6 to 10 whole dried hot red chiles, broken into 3 to 4 pieces each
1/2 teaspoon urad dal or yellow split peas 
1 1/4 cups thinly slivered shallots 
10 medium garlic cloves, cut into fine slivers 
15 to 20 fresh curry leaves 
2 teaspoons peeled, finely grated fresh ginger 
1 1/4 cups chopped tomatoes
1 pound boneless lamb shoulder, cut in 1 inch cubes
1/4 teaspoon ground turmeric
salt to taste

Pour the oil into a wide nonstick skillet (with a cover) and put on medium high heat. When hot, add the mustard seeds, chiles, and urad dal. When mustaard seeds pop and dal looks red, add the shallots, garlic and curry leaves and stir fry until the onions begin to color. Stir in the ginger, add the tomatoes and cook for 2 minutes, then add the lamb and turmeric and stir cook for a minute. Add 2 cups of water and the salt if used, bring to a boil, cover, reduce the heat to low, and simmer for about an hour until the meat is tender. Remove the lid, return heat to high, and boil away some of the liquid until it thickens and coats the meat. Serve on couscous, pilaf or rice. Serves 4