Lamb Curry Recipe:
Ingredients:
- 1 kg (2.2 lbs) lamb, cut into cubes
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to your spice preference)
- 1 cinnamon stick
- 2-3 cloves
- 2-3 cardamom pods
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Fresh cilantro (coriander) leaves for garnish
- Salt to taste
Instructions:
- Heat vegetable oil in a large pot or skillet over medium heat. Add cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until aromatic.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
- Stir in chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
- Add coriander powder, turmeric powder, garam masala, chili powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
- Add the cubed lamb pieces to the spice mixture. Cook for about 5-7 minutes, stirring occasionally until the lamb is lightly browned.
- Pour in the coconut milk and bring the curry to a gentle simmer. Cover the pot and cook on low heat for about 1.5 to 2 hours or until the lamb is tender and the flavors have melded together. Stir occasionally and add water if needed to maintain the desired consistency.
- Once the lamb is cooked and the curry has thickened to your liking, remove from heat.
- Garnish with fresh cilantro (coriander) leaves. Serve this aromatic and flavorful lamb curry with steamed rice, couscous, or your choice of grain.