Pakistani Lamb Curry

Ingredients

• Fresh cilantro - For garnish
• Oil - 3 tablespoons
• Salt - To taste
• Garam masala - 1 teaspoon
• Cumin powder - 1 tablespoon
• Coriander powder - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Yogurt - 1/2 cup
• Tomatoes - 4 medium, pureed
• Ginger - 2-inch piece, grated
• Garlic - 4 cloves, minced
• Onions - 2 large, finely chopped
• Lamb - 1.5 kg, cut into pieces

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the chopped onions and cook until golden brown.
3. Add minced garlic and grated ginger. Cook for another minute.
4. Add the lamb pieces and cook until browned on all sides.
5. In a separate bowl, mix together the tomato puree, yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
6. Pour the tomato-yogurt mixture into the pot with the lamb. Stir well to coat the lamb evenly.
7. Cover the pot and let the curry simmer on low heat for about 2 hours, or until the lamb is tender and the flavors have melded together.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.