Lamb Curry

Name: Lamb Curry
Ingredients: 2 tablespoons peanut oil; 2 lbs boneless lamb shoulder; salt; 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; 12 teaspoon cayenne pepper; 1 12 cups meat stock or 1 12 cups vegetable stock; 12 cup plain yogurt; minced cilantro leaf

12 ingredients

11 steps

Ingredients

2 tablespoons peanut oil
2 lbs boneless lamb shoulder
salt
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
12 teaspoon cayenne pepper
1 12 cups meat stock or 1 12 cups vegetable stock
12 cup plain yogurt
minced cilantro leaf

Directions

1

Heat the oil over medium-high heat in a large, deep skillet that has a cover.
2

Add the lamb chunks a few a a time and brown them on all sides, seasoning with salt and pepper as they cook.
3

Remove as they're brown.
4

Remove all but 2 tbsp of the fat.
5

Cook the sliced onions over medium heat, stirring occasionally, until golden brown (10-15 minutes).
6

Add the chopped onion, garlic, ginger, Garam Masala, and cayenne.
7

Stir and cook over medium heat for 3-4 minutes, until onion softens.
8

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.
9

Remove the cover and if there is too much liquid, return to high heat and reduce.
10

Taste and adjust seasoning.
11

Stir in yogurt, remove from heat, and serve garnished with cilantro.