- 2 lb (900 g) 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)
- ¾ cup (180 ml) Yogurt(Greek, plain)
- 1 tbsp Lemon juice
- ½ tsp Black pepper
- 1 tsp Kosher salt
Dry spices
- 2 Cinnamon stick
- 8 Cloves
- 8 Green cardamoms
- 2 Black cardamoms
- 3 Bay leaves
- 1 Mace ((optional))
Spice mix
- 2 tbsp Coriander powder
- ¾ tbsp Cumin powder
- ¼ tsp Turmeric powder
- 1 tbsp Cayenne (hot)
- 1 tbsp Paprika (sweet)
- 1 tbsp Fenugreek leaves((optional))
- ½ tsp Garam masala powder
Instructions
- In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip – if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.1 tbsp Oil, 1 tbsp Ghee, 2 Cinnamon stick, 8 Cloves, 8 Green cardamoms, 2 Black cardamoms, (or 1 tsp cardamom) 3 Bay leaves,
- Then, add onions and saute until caramelized, almost brown – about 10 minutes (see video).Pro tip – depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.3 cups Onions
- Next, add the ginger and garlic – saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip – ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.2 tbsp Garlic, 2 tbsp Ginger, 2 lb Lamb
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.2 tbsp Coriander powder, ¾ tbsp Cumin powder, ¼ tsp Turmeric powder, 1 tbsp Cayenne, 1 tbsp Paprika, 1 tbsp Fenugreek leaves, ½ tsp Garam masala powder, 1 cup Tomatoes
- Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip – stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.¾ cup Yogurt, ½ tsp Black pepper, 1 tsp Kosher salt, 1 tbsp Lemon juice
- Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender – about 1 to 1 ½ hour adding water if necessary. Pro tip – Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
- Garnish with fresh cilantro or parsley.
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