Lamb Curry

Ingredients

• •2 lbs lamb shoulder, cut into 1-inch pieces
• •2 tbsp vegetable oil
• •2 large onions, finely chopped
• •4 cloves garlic, minced
• •1-inch piece ginger, grated
• •2 green chilies, slit lengthwise
• •2 tsp cumin seeds
• •1 tsp coriander powder
• •1 tsp turmeric powder
• •1 tsp red chili powder
• •1 tsp garam masala
• •1 can (14 oz) crushed tomatoes
• •1 cup coconut milk
• •Salt to taste
• •Fresh cilantro for garnish
• •Lemon wedges for serving

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the cumin seeds and sauté until they start to sizzle.

3. 3

   Stir in the chopped onions and cook until golden brown, about 10 minutes.

4. 4

   Add the minced garlic, grated ginger, and green chilies, cooking for another 2 minutes.

5. 5

   Add the coriander powder, turmeric powder, red chili powder, and salt; mix well and cook for 1-2 minutes until the spices are fragrant.

6. 6

   Add the lamb pieces and brown them on all sides, about 5-7 minutes.

7. 7

   Pour in the crushed tomatoes and coconut milk, stir to combine, then bring to a boil.

8. 8

   Reduce the heat to low, cover the pot, and let the curry simmer for 45 minutes, stirring occasionally, until the lamb is tender.