Lamb (or goat) curry with tomatoes, garlic and garam masala2016-01-25
- Servings : 4
- Prep Time : 25m
- Cook Time : 1m
- Ready In : 1m
- 2.5 lbs leg of lamb or goat on the bone, cut to bite-sized pieces
- 5 garlic cloves, roughly chopped
- 1" piece ginger, roughly chopped
- 4 tbsp vegetable oil
- 2 28 ounce cans of tomatoes, or 8 fresh tomatoes
- 3-4 medium onions
- 1 heaping teaspoon kashmiri chili powder or mild paprika
- Salt to taste
- 2 tablespoons Greek yogurt
- 2 teaspoons coriander powder
- One pinch turmeric powder
- 1 teaspoon cumin seeds, coarsely crushed
- 1/2 teaspoon black pepper, coarsely crushed
- One pinch garam masala powder
- 2 green chilis, slit lengthwise (optional - you can also remove the seeds if you want to use them but want to reduce the heat)
- 1 tablespoon chopped coriander leaves
- 1 tablespoon chopped mint leaves
Place lamb (or goat) in a mixing bowl. Crush the garlic and ginger to a coarse paste and add to the meat. Stir well and set aside for an hour over overnight if you have time.
In a large heavy-bottomed saucepan (I use a large, deep skillet) heat the oil on medium heat. Add the marinated meat and fry for 5-6 minutes, stirring well to seal.
Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften.
Add the onions and chili powder and stir well, cooking for another 3 minutes. Season to taste.
Lower the heat and simmer with the lid on for 45 minutes, stirring halfway through.
Add the Greek yogurt to a small bowl and mix in the ground spices: coriander, turmeric, cumin and black pepper. Add this to the pot simmering, stirring well as you do.
Continue simmering on low heat with the lid half over the pan, cooking for another 45-50 minutes, stirring halfway through cooking, making sure it doesn't stick to the bottom of the pan.
Turn the heat off and while it's still warm, add the garam masala, chilies if using, coriander, and mint. Optional, you can also add ginger slivers for decoration/additional ginger taste.