Easy Lamb Curry

1 small/medium yellow onion (about 6 ounces, weight)

1 1/2 cups diced tomatoes (or 1-15 ounce can)

1 jalapeño

1/2 cup water

2 cloves garlic, smashed and peeled

1/2″ length of ginger root (or 1 teaspoon dried ground ginger)

1 teaspoon whole mustard seed*

1 teaspoon whole cumin seed*

1/2 teaspoon coriander seeds*

1 teaspoon salt

2 tablespoons apple cider vinegar

1 tablespoon oil

1 pound lamb stew meat

1 teaspoon garam masala**

1/2 teaspoon turmeric

2 medium Russet potatoes

Garnish: fresh cilantro and/or mint, fresh jalapeños, plain yogurt

Serve with: Basmati rice, rice pilaf or ‘cauliflower rice’