Ingredients
1 1/2 boneless leg of lamb, fat trimmed, cut into 1” cubes
2 tbsp. ground coriander
2 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. cayenne
1/2 tsp. ground turmeric
2 tbsp. fresh ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tbsp. canola or vegetable oil
1 medium red onion, finely chopped
1 c. canned tomato sauce
1 c. water
2 tbsp. fresh cilantro, leaves and stems, finely chopped, for garnish
Cooked basmati rice, for serving
Naan, for serving
Preparation
Step 1In a large bowl, coat lamb with coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic. Refrigerate, covered, for 30 minutes or up to 8 hours.Step 2In a large pan or Dutch oven, heat oil over medium-high heat until it shimmers. Cook onion until it begins to soften, about 2 minutes. Add lamb and brown it on all sides, about 5 minutes. Step 3Stir in tomato sauce and water and scrape the pan to deglaze (loosen) the stuck-on bits. Bring to a boil and lower heat to medium-low. Simmer, covered, until meat is fork-tender, about 45 minutes.Step 4Top with cilantro and serve alongside basmati rice and naan if you have it.
Of course, you can decrease the quantity of cayenne if you wish. This curry is typically served with baskets of hot buttered naan and white basmati rice. Indian restaurant goers almost always request slices of raw onion, fresh green chilies, and wedges of lime to go with a bowl.
