Indian Lamb Curry

Name: Indian Lamb Curry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 lb boneless lamb; 0.25 cup vegetable oil; 2 bay leaves; 1 black cardamom pod; 1 cinnamon sticks (2 inch); 10 peppercorns; 4 whole cloves; 1.5 large onions; 1 tbsp fresh ginger paste; 2 tsp minced garlic; 1 green chili pepper; salt; 0.5 tsp turmeric; 2 tsp coriander powder; 1 tsp cayenne pepper; 1.5 tsp garam masala; 1 cup diced tomato; 0.333 cup plain yogurt; 2 tbsp chopped fresh cilantro leaves

Lamb, tomato and yogurt come together in this South Asian curry, fragrant with bay leaves and cardamom and steamed. Finish with cilantro leaves.

1 hr 10 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

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