Indian Curry

This is my own recipe, and it has served me well. There's a good amount of balance between spicy and savory that should appeal to most people.

Basic Indian Lamb/Chicken Curry
Chicken or lamb cut into 1/2in cubes-3lbs
Vegetable Oil-8 tbsp
Onions, small dice-3 cups(roughly 1-2 onions based on size)
Garlic, chopped finely-4tsp (2-4 cloves)
Ginger, chopped finely-2tbsp
Ground cumin-1tbsp
Ground coriander-1 1/2 tbsp
Tumeric-2tsp
Red pepper flakes-1tsp
Tomatoes, chopped fine(Canned works alright)-1 1/2 cups
Salt-2tsp(Or to taste)
Potatoes, Large diced-3
Corander leaves(cilantro), chopped fine-3tsp
Lamb or chicken stock-4cups

Heat oil over high heat in a pot and add the meat, salted/peppered, and brown it. Make sure you don't overcrowd the pan-cook it in batches and drain the pot of excess fat/add more oil if necessary. Set the cooked meat to the side, use the same pot.
Add the onions to the pot and cook until they brown-don't burn any of them.
Add the ginger and cook for about 1-3 minutes-until it releases it's aromatics strongly
Add the garlic and spices and cook until they give off their aromatics
Add the meat, tomatoes, salt, and stock. Bring to a boil and reduce to a simmer. Cover and cook for 20-40 minutes if it's chicken, 1 1/2 hours for lamb. Add the potatoes and continue to cook uncovered, until they're soft and the meat is cooked all the way through.
Rest for 15 minutes and fold in the chopped coriander. Serve over basmati rice.