Indian Lamb Curry

Ingredients

• 2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
• 1 tbsp Oil (Cooking or Olive oil )
• 1 tbsp Ghee (or oil)
• 2 tbsp Garlic (4 large garlic cloves minced)
• 2 tbsp Ginger (3-inch fresh ginger grated)
• 3 cups Onions (red or brown finely chopped)
• 1 cup Tomatoes (chopped)
• 3/4 cup Yogurt (Greek, plain)
• 1 tbsp Lemon juice
• 1/2 tsp Black pepper
• 1 tsp Kosher salt
• 2 Cinnamon stick
• 8 Cloves
• 8 Green cardamoms
• 2 Black cardamoms
• 3 Bay leaves
• 1 Mace ((optional))
• 2 tbsp Coriander powder
• 3/4 tbsp Cumin powder
• 1/4 tsp Turmeric powder
• 1 tbsp Cayenne (hot)
• 1 tbsp Paprika (sweet)
• 1 tbsp Fenugreek leaves ((optional))
• 1/2 tsp Garam masala powder

Instructions

1. 1

   In a Dutch oven or heavy-bottom skillet, add the oil, ghee, and whole spices.

2. 2

   Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).

3. 3

   Next, add the ginger and garlic and saute for another minute. Then, add the lamb pieces and saute for 2 to 3 minutes until the lamb is no longer pink.

4. 4

   Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.

5. 5

   Next, add the yogurt. Combine it, and add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.

6. 6

   Continue to simmer it on the stovetop on medium-low heat, stirring frequently until the meat is cooked through and becomes fork-tender - about 1 to 1 ½ hours, adding water if necessary.

7. 7

   When cooked to fork-tender, taste and adjust the seasoning. Depending on how you will serve it, you can adjust the gravy by adding a bit more water.

8. 8

   Garnish with fresh cilantro or parsley.