Lamb Curry

[the_cooking_mom]

1½ lb (750g) Boneless lamb Bone-in stewing lamb can also be used, cooking time might just need to be adjusted.
2 tbsp oil
1 large onion finely chopped
5 garlic cloves crushed
2 tsp minced ginger
1 tbsp Garam Masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 tsp paprika
1 tsp ground cardamom
14 oz (400g) chopped tomatoes
3 cups stock/broth
1 tsp sugar
1 tbsp vinegar
salt and black pepper to taste


Pat the lamb dry with paper towels and season generously with salt.
Preheat a large, deep braiser or Dutch oven over medium-high heat.

Add a splash of vegetable oil or ghee then add the lamb and cook in batches until browned on all sides. Remove and set aside.

In the same pot, sauté the onion, garlic and ginger until fragrant then add all the spices.
Allow to cook for 30 seconds then stir in the tomatoes.

Pour in the stock/broth and season generously with salt, pepper and a teaspoon of sugar.

Pour in the vinegar then add the lamb back into the pot.

Cover with a lid, reduce the heat and allow to simmer gently for 90 minutes – 2 hours or until the lamb is fork tender.

Источник: https://simply-delicious-food.com/lamb-curry/#recipe