Pakistani Lamb Curry

Ingredients

• Fresh cilantro (1/4 cup, chopped (for garnish))
• Oil (3 tablespoons)
• Salt (1 teaspoon, or to taste)
• Garam masala (2 teaspoons)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon, or to taste)
• Yogurt (1/2 cup, plain)
• Tomatoes (4 medium, pureed)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Onions (2 medium, finely chopped)
• Lamb (2 pounds, cut into chunks)

Instructions

1. In a large pot, heat the oil over medium heat until shimmering.
2. Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the lamb pieces to the pot, browning them on all sides for about 5-7 minutes.
5. In a separate bowl, combine the pureed tomatoes, yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well to create a smooth sauce.
6. Pour the tomato-yogurt mixture into the pot with the browned lamb. Stir thoroughly to coat the meat evenly in the sauce.
7. Reduce the heat to low, cover the pot, and let the curry simmer gently for about 2 hours. Stir occasionally, ensuring the lamb becomes tender and the flavors meld beautifully.
8. Once the lamb is tender, remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed basmati rice or warm naan bread.