Prep 30 mins
Cook 1 hr
Curries are actually very simple, despite the long simmering time and long ingredient list!
- 2 tablespoons peanut oil
- 2 lbs boneless lamb shoulder
- fresh ground black pepper
- 2 cups thinly sliced onions, plus 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 2 tablespoons garam masala
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 cups meat stock or 1 1⁄2 cups vegetable stock
- 1⁄2 cup plain yogurt
- minced cilantro leaf
- Heat the oil over medium-high heat in a large, deep skillet that has a cover.
- Add the lamb chunks a few a a time and brown them on all sides, seasoning with salt and pepper as they cook. Remove as they're brown.
- Remove all but 2 tbsp of the fat.
- Cook the sliced onions over medium heat, stirring occasionally, until golden brown (10-15 minutes).
- Add the chopped onion, garlic, ginger, Garam Masala, and cayenne. Stir and cook over medium heat for 3-4 minutes, until onion softens.
- Return the lamb to the stock, bring to a boil, reduce to low heat, and simmer for about 1 hour or until lamb is tender.
- Remove the cover and if there is too much liquid, return to high heat and reduce.
- Taste and adjust seasoning.
- Stir in yogurt, remove from heat, and serve garnished with cilantro.
Pretty darn good. This was a very easy recipe to make, which was why I chose it. Good flavor, not much work, an easy weeknight dinner with a side of rice. Made for ZWT6.