Lamb Curry

Ingredients

• 1½ lb boneless lamb shoulder
• 1 yellow onion
• 4 garlic cloves
• 1 inch fresh ginger
• 14½ oz canned diced tomatoes
• ½ can full-fat coconut milk
• 2 tbsp vegetable oil
• 1½ tsp garam masala
• 1 tbsp curry powder
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Cut lamb into 1-inch cubes. Season with salt and pepper.
2. Heat oil in a large pot or Dutch oven over medium-high heat. Brown lamb in batches, then remove and set aside.
3. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in garam masala, curry powder, turmeric, cumin, coriander, and cayenne (if using). Cook for 1 minute, stirring constantly.
5. Return lamb to the pot. Add diced tomatoes and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until lamb is very tender.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired, and alongside cooked basmati rice.