Description
A rich and fragrant curry featuring tender lamb simmered in a spiced tomato-based gravy, infused with traditional Indian spices for a deeply flavorful and comforting dish.
Ingredients
Scale
For the Crust:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 large tomatoes, pureed
- 1/2 cup plain yogurt
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1 cinnamon stick
- 4 green cardamom pods
- 2 bay leaves
- Salt to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat oil in a large pot over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Sauté until fragrant, about 1 minute.
- Add chopped onions and cook until golden brown, about 8-10 minutes. Stir in garlic and ginger, cooking for another 2 minutes until aromatic.
- Add lamb cubes and sear on all sides until lightly browned. Mix in turmeric, coriander, red chili powder, and salt, coating the lamb evenly.
- Pour in the pureed tomatoes and yogurt, stirring well to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, until lamb is tender.
- Stir in garam masala and cook uncovered for an additional 10 minutes to thicken the gravy. Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.