Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 3 tablespoons vegetable oil
- 2 large onions, finely sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1 cup plain yogurt
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
Instructions
- Heat the oil in a heavy-bottomed pan over medium-high heat. Add the lamb chunks and sear until browned on all sides. Remove with a slotted spoon and set aside.
- In the same pan, add the sliced onions and cook until golden brown, about 8-10 minutes. Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Return the seared lamb to the pan. Add the ground coriander and cumin, and stir to coat the meat evenly.
- Reduce the heat to low. Stir in the yogurt, a little at a time, to avoid curdling. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the gravy has thickened.
- Adjust seasoning with salt and freshly ground black pepper. Serve hot with naan or steamed basmati rice.
Notes
For deeper flavor, marinate the lamb in yogurt and spices overnight. Garnish with fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 550
- Sugar: 6 g
- Fat: 35 g
- Carbohydrates: 12 g
- Protein: 42 g