Indian Lamb Curry - Indian Food

TOTAL TIME

1hr 10mins

PREP 10 MINS

COOK 1 HR

INGREDIENTS

Nutrition

SERVINGS 6UNITS US

• 1 1⁄2lbs boneless lamb, trimmed of fat and cut into 1 pieces
• 1⁄4cup vegetable oil
• 2bay leaves
• 1black cardamom pod
• 1(2 inch) cinnamon sticks
• 10peppercorns
• 4whole cloves
• 1 1⁄2large onions, finely chopped
• 1tablespoon fresh ginger paste
• 2teaspoons minced garlic
• 1green chili pepper, chopped (optional)
• salt
• 1⁄2teaspoon turmeric
• 2teaspoons coriander powder
• 1teaspoon cayenne pepper(optional)
• 1 1⁄2teaspoons garam masala
• 1cup diced tomato
• 1⁄3cup plain yogurt
• 2tablespoons chopped fresh cilantro leaves

DIRECTIONS

1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
3. Stir in the ginger paste, garlic, chile pepper, and lamb.
4. Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
6. Add diced tomatoes, and cook for 5 minutes, stirring frequently.
7. Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
8. Lower heat.
9. Whisk the yogurt with a fork; and add to the pot slowly.
10. Then cook until meat is done to your liking and sauce is thickened.
11. Garnish with cilantro leaves.
12. Serve with steamed basmati rice, or hot Indian breads, such as Naan.