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LAMB CURRY

2 POUNDS LAMB, TRIMMED AND CUT INTO 2 INCH CUBES
1/3 C OIL
2 MEDIUM ONIONS, HALVED AND CUT INTO THIN RINGS
2 RIPE TOMATOES, CRUSHED
3 CLOVES GARLIC, MASHED
1 INCH FRESH GINGER, MINCED

FULL MASALA:

3 INCH CINNAMON STICK, BROKEN INTO PIECES
4 CLOVES
4 CARDAMOM PODS, CRUSHED
1-6 FRESH HABAÑERO, MINCED
1/2 TSP CUMIN SEEDS
1/2 TSP CORIANDER SEEDS
2 BAY LEAVES, CRUMBLED
SALT AND PEPPER, TO TASTE

DRY MASALA:

1 TSP TURMERIC
1/2 TSP GROUND CORIANDER
1/2 TSP GROUND CUMIN
1/4 TSP RED CHILI POWDER
1/2 C YOGURT
1 TSP GARAM MASALA
2 T FRESH CORIANDER

HEAT OIL IN DUTCH OVEN AND SAUTÉ ONIONS, STIRRING UNTIL THEY START TO TURN DARK BROWN.

ADD TOMATOES, GARLIC, GINGER, AND THE FULL MASALA. COOK, STIRRING FREQUENTLY, UNTIL MIXTURE BECOMES A PASTE.

ADD LAMB AND STIR GENTLY FOR 2 MINUTES, THEN ADD DRY MASALA.

SIMMER UNTIL LAMB IS TENDER; ADD WATER IF NECESSARY.