Tomato Lamb Curry
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Bay leaves||3 , crumbled|
|Cinnamon stick||1 Inch|
|Boneless lean lamb||1 Pound, cut into large bite-size pieces|
|Onion||1 Large, peeled and grated|
|Ground ginger||1⁄2 Teaspoon|
|Finely chopped garlic||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Tomato||1 Large, finely chopped|
|Chopped coriander leaves||1 Tablespoon|
Heat the oil in a saucepan over medium heat.
When hot, add the bay leaves, cinnamon, cloves, cardamom pods, and peppercorns and cook until they begin to pop, 2-3 minutes.
Add the lamb and onion and cook, stirring, until the onion and the lamb are lightly browned.
Stir the ginger, garlic, turmeric, ground coriander, chili powder, and salt into the saucepan, turn the heat to medium-low, and cook for 3-4 minutes.
Add the chopped tomato to the mixture, stirring well, and cook for 5 minutes, until the tomato becomes very soft.
Add 1 3/4 cups hot water to the pan, bring to the boil, cover, and simmer over low heat for 1 hour, until the meat is tender.
Stir in the chopped coriander leaves and serve with Basmati Pilaf.