Recipe Instructions:
Ingredients:
• 2 lbs lamb, cut into cubes (you can also use beef or chicken)
• 2 tablespoons vegetable oil or ghee
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika or Kashmiri chili powder (adjust to taste)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• Salt, to taste
• Fresh cilantro or parsley, chopped for garnish
• Cooked basmati rice, for serving
Instructions:
o Heat oil or ghee in a large pot or Dutch oven over medium-high heat. Brown the meat cubes in batches until they are evenly browned on all sides. Remove and set aside.
o In the same pot, add chopped onions and sauté until translucent. Add minced garlic and grated ginger, cook for another minute until fragrant.
o Stir in chopped tomatoes, tomato paste, ground cumin, ground coriander, turmeric, paprika or chili powder, ground cinnamon, ground cloves, and ground cardamom. Cook for a few minutes until the tomatoes break down.
o Reduce heat to low. Stir in plain yogurt, a little at a time, until well combined with the spice mixture.
o Return the browned meat cubes to the pot. Season with salt to taste. Stir well to coat the meat with the sauce.
o Cover and simmer over low heat for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and add water if needed to maintain desired consistency.
o Garnish with chopped fresh cilantro or parsley. Serve hot with cooked basmati rice.
