I love to cook a diverse variety of dishes. I rarely cook American on Sunday. This Sunday, I cooked Indian. I encourage you to get all the spices this week and cook Indian Sunday.
- ▢ 0.5 lb (225 g) Lamb leg or shoulder, cut into 2-inch pieces
- ▢ 0.25 tbsp Oil
- ▢ 0.25 tbsp Ghee or oil
- ▢ 0.5 tbsp Garlic grated
- ▢ 0.5 tbsp Ginger fresh grated
- ▢ 0.75 cups Onions red finely chopped
- ▢ 0.25 cup tomatoes chopped
- ▢ 0.19 cup (45 ml) Yogurt Greek, plain
- ▢ 0.25 tbsp Lemon juice
- ▢ 0.5 Cinnamon stick
- ▢ 2 Cloves
- ▢ 2 Green cardamoms
- ▢ 0.5 Black cardamoms
- ▢ 0.75 Bay leaves
- ▢ 0.25 Mace (optional)
- ▢ 0.5 tbsp Coriander powder
- ▢ 0.19 tbsp Cumin powder
- ▢ 0.06 tsp Turmeric powder
- ▢ 0.25 tbsp Cayenne hot
- ▢ 0.25 tbsp Paprika sweet
- ▢ 0.25 tbsp Fenugreek leaves(optional)
- ▢ 0.13 tsp Garam masala powder
- 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.
- 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.
- 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.
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
- Next, add the yogurt. Combine it then add ½ cup water. Season with salt, pepper, and lemon juice.Pro tip – stir the yogurt to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
- Continue to cook it on the stovetop 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.
- When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.
- Garnish with fresh cilantro or parsley.