Lamb Masala

Name: Lamb Masala
Ingredients: 2 tablespoons vegetable oil; 3 1/2 pounds lamb shoulder diced; 2 onions medium, finely chopped; 4 cloves garlic crushed; 1 inch fresh ginger grated; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 1/2 teaspoons garam masala; 1/4 teaspoon ground turmeric; 6 cardamom pods bruised; 4 whole cloves; 1 cinnamon stick; 10 fresh curry leaves; 14 ounces crushed tomatoes; 2/3 cup plain greek yogurt; 1 teaspoon sea salt

16 ingredients

4 steps

Ingredients

2 tablespoons vegetable oil
3 1/2 pounds lamb shoulder diced
2 onions medium, finely chopped
4 cloves garlic crushed
1 inch fresh ginger grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1/4 teaspoon ground turmeric
6 cardamom pods bruised
4 whole cloves
1 cinnamon stick
10 fresh curry leaves
14 ounces crushed tomatoes
2/3 cup plain greek yogurt
1 teaspoon 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.