Ingredients
- 3 tablespoons vegetable oil or ghee
- 1 1/2 pounds boneless lamb shoulder or leg cut into 1-inch cubes
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 1/2 tablespoons fresh ginger grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 1 1/2 tablespoons paprika
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 tablespoon tomato paste
- 2/3 cup plain yogurt
- 2 bay leaves
- 5 whole green cardamom pods
- 4 whole cloves
- 1 cinnamon stick about 2 inches long
- 1 teaspoon salt adjust to taste
- 1 1/2 cups water or low-sodium beef or lamb stock
- Fresh cilantro chopped, for garnish (optional)
Instructions
- Heat the oil or ghee in a large heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown them on all sides, about 5 minutes. Remove lamb from the pot and set aside.
- In the same pot, add chopped onions. Cook, stirring occasionally, until golden brown, about 7 minutes. Add minced garlic and grated ginger; cook for 1 minute, stirring constantly. Add ground cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper. Stir and cook for 1 minute until fragrant. Stir in tomato paste and cook another minute.
- Place the browned lamb back into the pot. Mix to ensure the lamb is evenly coated with spices. Gradually add the yogurt, one tablespoon at a time, stirring thoroughly after each addition to avoid curdling.
- Add bay leaves, cardamom, cloves, cinnamon, and salt. Pour in water or stock. Bring to a boil, then reduce heat, cover, and simmer for 1 1/2 to 2 hours until the lamb is tender. Stir occasionally and add water if curry gets too dry.
- Once the lamb is tender, taste and adjust seasoning if necessary. Remove the bay leaves, cardamom pods, cloves, and cinnamon stick. Garnish with chopped cilantro if desired, and serve warm.
