Lamb Masala

Name: Lamb Masala
Ingredients: 2 tbsp vegetable oil; 3 1/2 lbs diced lamb shoulder; 2 medium onions, finely chopped; 4 cloves garlic, crushed; 1 piece (1-inch) fresh ginger, grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 1/2 tsp garam masala; 1/4 tsp ground turmeric; 6 None cardamom pods, bruised; 4 None whole cloves; 1 None cinnamon stick; 10 None fresh curry leaves; 1 can (14 oz) crushed tomatoes; 2/3 cup plain Greek yogurt; 1 tsp sea salt

16 ingredients

4 steps

Ingredients

2 tbsp vegetable oil
3 1/2 lbs diced lamb shoulder
2 medium onions, finely chopped
4 cloves garlic, crushed
1 piece (1-inch) fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp garam masala
1/4 tsp ground turmeric
6 None cardamom pods, bruised
4 None whole cloves
1 None cinnamon stick
10 None fresh curry leaves
1 can (14 oz) crushed tomatoes
2/3 cup plain Greek yogurt
1 tsp sea salt

Directions

1

Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned all over. Remove from pan.
2

Cook onion, garlic and ginger in same pan on medium heat until soft. Add spices and curry leaves; cook, stirring, until fragrant.
3

Add undrained tomatoes, yogurt, 1 cup water and salt; bring to a boil. Return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 mins. Simmer, uncovered, for a further 30 mins or until lamb is tender. Season to taste with salt.
4

Serve lamb curry with naan and basmati rice, if desired.