Lamb (or goat) curry with tomatoes, garlic and garam masala

2016-01-25
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 1m
  • Ready In : 1m

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften.

Step 4

Add the onions and chili powder and stir well, cooking for another 3 minutes. Season to taste.

Step 5

Lower the heat and simmer with the lid on for 45 minutes, stirring halfway through.

Step 6

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.

Step 7

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.

Step 8

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.

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