Heat oil in a large Dutch oven over medium heat. Add 1 tablespoon curry powder and salt; sauté 10 seconds. Add lamb and onion, and cook 5 minutes over medium-high heat or until the lamb is browned. Add potato and next 6 ingredients (potato through ginger), and cook 2 minutes. Add tomato and broth; cover, reduce heat, and simmer 35 minutes or until vegetables are tender.