Fragrant Lamb Curry with Warm Spices

Ingredients

• 1.5 lb lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp ghee or vegetable oil
• 1 large onion, finely diced
• 2 tbsp ginger-garlic paste
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 whole black cardamom pods
• ½ whole cinnamon stick
• 2 whole bay leaves
• 1.5 tbsp ground coriander
• 1.5 tbsp ground cumin
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ cup yogurt
• ¾ cup tomato puree
• 1.5 cup water or lamb stock
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh ginger, julienned

Instructions

1. 1

   Heat 3 tbsp ghee in a large heavy-bottomed pan or Dutch oven over medium-high heat until shimmering and fragrant, about 1 minute. Working in two batches, add the lamb cubes and sear for 3-4 minutes per side until deeply browned on all surfaces, then transfer to a plate.

2. 2

   In the same pan, add diced onions and cook over medium heat for 4-5 minutes, stirring frequently, until softened and light golden at the edges. Add the ginger-garlic paste and cook for another minute until fragrant.

3. 3

   Toast the coriander seeds, cumin seeds, cardamom pods, cinnamon stick, and bay leaves in the pan over medium heat for 1-2 minutes, stirring constantly, until their aromas bloom and you can smell the spices releasing their fragrance.

4. 4

   Reduce heat to medium and stir in the ground coriander, ground cumin, red chili powder, and turmeric, cooking for 30 seconds until the spices deepen in color and coat the onions evenly. Immediately add the yogurt in small spoonfuls, stirring well to prevent lumping.

5. 5

   Add the tomato puree and stir to combine, cooking for 2-3 minutes over medium heat until the oil begins to separate from the spice mixture and appears on the surface. Return the seared lamb to the pan and stir to coat thoroughly in the spiced paste.

6. 6

   Pour in the water or lamb stock and add salt, then bring to a gentle simmer over medium heat. Reduce heat to medium-low, cover partially with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened to coat the meat.

7. 7

   Taste the curry and adjust salt and spice levels as needed. Garnish with fresh cilantro and julienned ginger, then serve hot over basmati rice or with warm naan bread.

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