Based on RecipeBazaar’s “Lamb Curry”
- 1 1/2 lbs boneless lamb, trimmed of fat and cut into 1-inch pieces and pad dry
- 1/4 cup vegetable oil
- 2 bay leaves
- 1 black cardamom pod
- 1 (2 inch) cinnamon sticks
- 10 peppercorns
- 4 whole cloves
- 1 1/2 large onions, finely chopped
- 1 tablespoon fresh ginger paste or 3 inch of grated ginger
- 2 teaspoons minced garlic
- 1 green chili pepper, chopped (optional)
- 1/2 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons garam masala
- 1 cup diced tomato
- 1/3 cup plain yogurt
- 2 tablespoons chopped fresh cilantro leaves
- Heat quarter of the oil in large pan and, working in batches, sear the lamb cubes. Reserve in a plate
- Rince the pan, heat the remaining oil, then 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.
- Stir in the ginger paste, garlic, chile pepper, and seared lamb.
- Season the lamb with salt; continue cooking, stirring mix, for about 15 minutes more, adding a little water if necessary to keep food from sticking.
- Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
- Add diced tomatoes, and cook for 5 minutes, stirring frequently.
- Then add 4 cups of water and simmer for 20 minutes, or until meat is getting tender.
- 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.
- Garnish with cilantro leaves.
- Serve with steamed basmati rice, or hot Indian breads, such as Naan.