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Small-Batch Lamb Curry
Ingredients
- lamb shoulder or lamb stew meat
- oil or ghee
- onion
- garlic
- fresh ginger
- curry powder
- ground cumin
- ground coriander
- ground turmeric
- pinch cayenne pepper
- optional
- salt
- chicken or beef broth
- plain yogurt or coconut milk
- garam masala
- cooked basmati rice
Instructions
1. Pat the lamb dry and season it with the salt.
2. Heat the oil or ghee in a small heavy pot over medium-high heat, add the lamb, and brown it on all sides for about 5 minutes, then transfer it to a plate.
3. Reduce the heat to medium, add the onion, and cook for 6 to 8 minutes until softened and lightly browned.
4. Add the garlic and ginger and cook for 1 minute.
5. Stir in the curry powder, cumin, coriander, turmeric, and cayenne and cook for 30 seconds.
6. Add the diced tomatoes and broth and scrape up any browned bits from the bottom of the pot.
7. Return the lamb to the pot, bring the mixture to a gentle simmer, cover, and cook over low heat for 50 to 70 minutes until the lamb is tender.
8. Uncover and simmer for about 10 minutes if the sauce needs to thicken.
9. Reduce the heat to low and stir in the yogurt or coconut milk and garam masala.
10. Serve the lamb curry with the cooked basmati rice.