Lamb And Tomato Curry

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/4 cup canola oil
• 2 lbs boneless lamb shoulder, trimmed of excess fat and cut into 1 inch cubes
• 1/4 cup butter
• 2 tablespoons cumin seeds
• 4 garlic cloves, minced
• 2 inches fresh ginger, minced
• 2 medium onions, chopped
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1 teaspoon turmeric
• 1/2-1 teaspoon cayenne
• 10 whole cloves
• 3 inches cinnamon sticks
• 1 cup plain yogurt
• 6 medium tomatoes, peeled and each cut into six pieces or 1 1/2 cups canned tomatoes with their juice
• 1 cup water
• 1 teaspoon salt
• 1/2 cup chopped fresh coriander

Recipe

• 1 heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat.
• 2 cook lamb, in batches, for 3 to 5 minutes, until browned on all sides.
• 3 with a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary.
• 4 wipe out the saucepan with paper towels and melt 2 tablespoons butter in the same saucepan over low heat.
• 5 add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin).
• 6 add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened.
• 7 add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown.
• 8 add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon.
• 9 increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture.
• 10 if spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly.
• 11 stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again.
• 12 stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup).
• 13 return lamb to the saucepan, then bring curry to a boil over medium heat.
• 14 reduce heat to low, then simmer, covered, for about 1 hour.
• 15 remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender.
• 16 just before serving, adjust seasoning to taste and stir in fresh coriander.