Tomato Lamb Curry
14 ingredients
2 steps
Ingredients
- 1/4 cup vegetable oil
- 3 None bay leaves, crushed
- 1 None cinnamon stick
- 4 None cardamon pods
- 4 None peppercorns
- 2 1/4 lb boneless lamb meat, cubed
- 1 None large onion, chopped finely
- 1/2 tsp ground ginger
- 1/4 tsp turmeric
- 1/2 tsp ground coriander
- 1 tsp chili powder
- 2 cloves garlic, chopped
- 1 None large tomato, chopped coarsely
- 1 tbsp fresh cilantro, chopped finely
Directions
-
1In a heavy-bottomed saucepan, heat oil over medium heat. Saute bay leaves, spices and peppercorns for about 2-3 mins, or until they begin to pop. Add lamb and onion. Cook, stirring occasionally, for about 1-2 mins, or until slightly browned.
-
2Stir in remaining spices, garlic and salt. Cook for 5 mins. Add tomato and cook until soft. Add 2 cups hot water, cover and reduce heat to low. Simmer for about 1 hour, or until lamb is tender. Garnish with cilantro before serving.
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