Ingredients
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2 lbs lamb, cut into 1-in . cubes
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2 cups tomatoes, chopped
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1 teaspoon cumin powder
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1 teaspoon chili powder
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1 teaspoon turmeric
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1/4 teaspoon grated nutmeg
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2 dried red chilies
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2 cups broth or 2 cups water
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1 tablespoon garlic, minced
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1 tablespoon gingerroot, minced
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4 tablespoons cooking oil
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salt and pepper
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2 tablespoons chopped fresh cilantro (to garnish)
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3 cups onions, chopped
Instructions
- In large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan, heat two tablespoons of oil.
- Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies; fry for 30 sec.
- Add turmeric and chopped onions, and fry until brown.
- Put garlic and ginger into the onion mixture; fry for 30 sec.
- To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
- Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
- Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice, and or roti (flat bread).